Ingredients
- 1 1/2 c. vegetable broth
- 3/4 c. semi-pearled farro or quick-cooking barley
- 1 can white beans
- 1/2 bulb fresh fennel with fronds
- 1/2 c. golden raisins
- 1/2 c. diced red bell pepper
- 1/2 c. shredded carrots
- c. Chopped red onion
- 1/2 tsp. Kosher salt
- 1/2 tsp. ground pepper
- 3 tbsp. white balsamic vinegar
- 1 1/2 tbsp. honey
- 1 1/2 tbsp. extra-virgin olive oil
- 1 1/2 c. pea shoot or alfalfa sprouts
- 3 oz. fresh goat cheese
- c. unsalted pistachio nuts
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