Farro is a hearty grain that we love, especially when it’s lemony. It’s so versatile and works well with a range of different vegetables– you can’t go wrong with just swapping in any vegetables that are in season!
For the farro* lovers out there, and even for those who haven’t explored it yet, this dish is for you. It’s a wonderful side dish for any lunch, brunch, or dinner. Farro, an ancient Italian whole grain made of wheat, is a complex carbohydrates so it’s rich in cyanogenic glucosides that stimulate the immune system, regulate blood sugar levels, and lower cholesterol. We made our farro dish with our Summerland Produce box— their heirloom carrots and tiny brussels sprouts were the perfect addition. *For those gluten-free peeps out there, swap out the farro with quinoa and you’re good to go!
CARROTS + BRUSSELS SPROUTS:
1. 1 1/2 cups of carrots (cut length-wise)
2. 1 1/2 cups brussels sprouts (cut in half)
3. 3 tablespoons of extra virgin olive oil
4. 2 tablespoons garlic powder
5. generous amount of salt + pepper
1. Preheat oven to 400 degrees F
2. Place sliced carrots and brussels into a bowl with olive oil, garlic pownder, salt and pepper, and toss well to make sure the vegetables are well coated
3. Spread the carrots and brussels sprouts evenly on a baking sheet, and bake until golden in color (about 20 minutes)
1. 1 cup of farro
2. 2 cups vegetable/ chicken broth (chicken broth will give it more depth of flavor)
3. juice of 1 lemon + zest of 1/2 lemon (plus extra for plating)
4. salt + pepper
5. grated fresh Pecorino Romano (for topping garnish)
1. Combine farro, vegetable/chicken broth, lemon juice, lemon zest, and a pinch of salt + fresh cracked pepper into a pot.
2. Cook (similar to pasta) until the grains are tender but chewy, about 30 minutes // Since there are so many varieties of farro, it’s best to defer to the cooking suggestion on your farro packaging for cooking time
3. Drain and cool slightly.
ASSEMBLING IT ALL TOGETHER:
1. Place Farro onto a nice bowl and top with some extra lemon juice and some more zest
2. Grate some fresh Pecorino Romano atop the farro to your liking (you can omit this altogether if you’re not into cheese…)
3. Arrange roasted vegetables beautifully around the edge of the bowl
3. Serve and enjoy!
Make this recipe, instagram it, and make sure to tag @howyouglow // #howyouglow
Recipe by: Tara Sowlaty
Photography by: Davida Williams
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