Farro has a reputation of being hard to cook but we really like it. I enjoy the chewy texture of it. We have been making it in place of brown rice or quinoa. Farro also has more protein and fiber than other grains like quinoa. I bought a small bunch of rainbow carrots and wanted to try to do something special and healthy with them so I decided slow roasting and serving over farro would do the trick.
To make this vegan dish you need:
- Small bunch carrots
- 1 cup peeled pearl onions
- 1 cup farro
- 3 cups vegetable broth
- 1 tbsp olive oil
- 1/4 tsp dried thyme
- 1/4 tsp dried sage
- salt & pepper
- parsley to garnish (optional)
Toss the carrots and onions with the olive oil and spices. Bake at 350 in covered dish for 40 minutes or longer depending on the size of the carrots. Meanwhile bring your vegetable broth and farro to a boil. Reduce heat, cover and simmer the farro for 30 minutes. Check for desired tenderness and cook longer if desired.
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