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).



 

    Serves: 8 servings    Total Time:  25 minutes Prep Time: 10 minutes Cook Time: 25 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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  

## Instructions

Step 1

Preheat Oven 400 °F

Step 2

Slice veggies into bite-size cubes (Slab, Stick, Cube).

Step 3

Place veggies on baking tray and mix with 2 Tablespoons oil and seasonings of your choice.

Step 4

Roast veggies in oven for 25 minutes. 

Step 5

Meanwhile, boil 4 cups water. 

Step 6

Once boiling, reduce to a simmer and add 2 cups farro. 

Step 7

Cover and let simmer for 20 minutes. 

Step 8

Once water has been absorbed, remove farro from heat and drizzle with 1 Tablespoon oil.

Step 9

Mix roasted veggies in with the farro. 

 

### Notes

## Nutrition Information

  Serving Size: 2/3 cup serving Calories: 200 Calories Carbohydrates: Net Carb: 36 Dietary Fiber: 8 Protein: 6