6 cups vegetable broth

2 cups farro

3 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

1 tablespoon garlic

3 tablespoons minced fresh basil

1 tablespoon minced fresh thyme

1 tablespoon minced parsley

1 tablespoon minced green onions

2 teaspoons hot sauce

1/2 teaspoon black pepper

1/2 teaspoon salt

3/4 cup extra virgin olive oil

1/2 cup sliced cherry tomatoes

1/2 cup julienne red bell peppers

1/4 cup cooked green beans

2 tablespoons green onions, minced

Bring vegetable stock to a boil in large saucepan and stir in farro. Bring back to boil, lower fire and simmer for 30 minutes. Drain any excess stock from farro, place in bowl and allow farro to cool slightly. Place farro in refrigerator and allow farro to chill while making vinaigrette.

In a small bowl, whisk together vinegar, Dijon mustard, garlic, basil, thyme, parsley, green onions, hot sauce, black pepper and salt until blended.

In a steady stream, slowly whisk in extra virgin olive oil until completely incorporated. Set aside for use later.

Toss cherry tomatoes, red bell peppers, green beans and green onions with farro. Stir in vinaigrette dressing and toss. Yield 4 entree servings.

Nutritional analysis provided by Iberia Medical Center: Per serving as stated in recipe — Calories 502. Protein 4.5g. Fat 42g. Salt 1794mg. Carbohydrates 35g.

Notes from IMC dietitian: Consider low sodium vegetable broth and reduce olive oil to 3/8 cup to lower fat to 29g and calories to 239.

BestLife Iberia Executive Chef Patrick Mould