Toasted Farro With Roasted Vegetables
Active Time 25 minutes Total Time 1 hour Makes 12 servings
2 cups farro
4 cups vegetable broth
2 tsp. ground cumin
1 tsp. ground ginger
1½ tsp. kosher salt, divided
¾ tsp. ground black pepper, divided
6 cups cauliflower florets cut into 1-in. pieces (from about 1 head) 6 rainbow carrots, peeled and sliced into ¼-in. rounds
8 oz. cremini mushrooms, trimmed and quartered (4 cups) 1/3 cup plus 2 Tbs. olive oil, divided 3 Tbs. freshly squeezed lemon juice
1 garlic clove, minced
1 tsp. Dijon-style mustard
¼ cup chopped fresh parsley
1/3 cup skinned hazelnuts, toasted and chopped
1. Preheat oven to 400°F. Combine the farro, vegetable broth, cumin, ginger, ½ tsp. salt, and ¼ tsp. black pepper. Cook according to package directions, substituting vegetable broth for water. Spread the cooked farro on a parchment-lined baking pan and toast in the oven 15 minutes. Transfer to a large bowl and let cool, tossing occasionally.
2. Meanwhile, line two large sheet pans with parchment paper. Toss the cauliflower, carrots, and mushrooms with 2 Tbs. olive oil, 1 tsp. salt, and ½ tsp. black pepper. Divide between the sheet pans and roast until the vegetables are tender and golden, 25 to 30 minutes, stirring once.
3. Make the dressing. In a small bowl, whisk together ⅓ cup olive oil, lemon juice, garlic, and mustard.
4. In a large bowl, toss the roasted vegetables with the toasted farro and the dressing. Stir in fresh parsley, and top with toasted hazelnuts. Serve warm or at room temperature.
NUTRITION PER SERVING 267 calories; 7g protein; 12g fat (1g sat. fat); 34g carbs; 7g fiber; 4g sugar; 2mg iron; 55mg calcium; 373mg sodium
To simplify Turkey Day, cook and toast the farro, roast the vegetables, and make the dressing up to two days ahead. Refrigerate and combine before serving.