Farro is a slightly chewy, satisfying whole grain. It is definitely worth a try! Serve this dish with a protein of your choice (chicken, beans, tofu, fish, a fried or hard-boiled egg, or something else of your choice).
Zucchini - 1 Bell-pepper - 1 Sweet-potato - 1 Brussels-sprouts - ½ lb Farro - 2 cups, uncooked Oil - 3 Tablespoons canola, avocado, sesame or light olive oil Garlic - 1 Tablespoon Pepper - 1 teaspoon
Preheat Oven 400 °F
Slice veggies into bite-size cubes (Slab, Stick, Cube).
Place veggies on baking tray and mix with 2 Tablespoons oil and seasonings of your choice.
Roast veggies in oven for 25 minutes.
Meanwhile, boil 4 cups water.
Once boiling, reduce to a simmer and add 2 cups farro.
Cover and let simmer for 20 minutes.
Once water has been absorbed, remove farro from heat and drizzle with 1 Tablespoon oil.
Mix roasted veggies in with the farro.