Toasted Farro With Roasted Vegeta­bles

Parents (USA) - - Life Thanksgiving -

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

(4 cups)

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.

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