Roasted Vegetables and Farro
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Posted: September 30, 2013
In my quest to find yummy meatless recipes, I discovered farro, a versatile whole grain that my family loves. Match that with roasted vegetables and it doesn't last long on the table. This recipe was easy to make and enjoyed by everyone – but you can mix it up based on what you have or what looks best in the store or at the farmer's market!
Roasted Vegetables and FarroRecipe Type: EntreeCuisine: VegetarianAuthor: OncoLink TeamIngredients
- 1 Medium red onion
- Couple fistfuls of haricots verts or green beans
- 1 pint of grape tomatoes
- 2-3 cloves garlic
- 1 Tbs Olive oil
- 1 cup faro
- ¼ cup sherry vinegar
- ¼ cup extra virgin olive oil
- 1 Tbs Dijon mustard
- salt & pepper
Instructions
- Slice onion into bite-size pieces (or a rough dice). Cut beans into bite size pieces. Put beans, onion, grape tomatoes, minced garlic, olive oil and a few pinches of salt and pepper on a sheet pan and toss to combine. Spread in an even layer and roast at 450° for about 20 minutes or until they start to brown. Toss once during cooking time.
- Cook faro according to package directions. Drain and transfer to a big serving bowl and allow to cool. Whisk together vinegar, olive oil, mustard and a pinch of salt and pepper. Poor this mixture over the faro, add vegetables and toss to combine.
- Enjoy at room temperature!
NotesAdd a crumbled cheese or your choice to kick it up a notch or even add some grilled shrimp! There are so many ways you can mix this up to your family's tastes. Go crazy and enjoy a meatless Monday!3.2.1255