Roasted Vegetable Farro Salad Recipes
ROASTED VEGETABLE-FARRO SALAD RECIPE
Try something different with our Roasted Vegetable-Farro Salad Recipe. This farro salad recipe features bacon and Dijon alongside your favorite veggies.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 475°F.
- Cook farro as directed on package, omitting salt.
- Meanwhile toss vegetables with oil; spread onto rimmed baking sheet. Bake 15 min. or until vegetables are crisp-tender and golden brown.
- Spoon vegetables into large bowl. Add farro and remaining ingredients; mix lightly.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 8 g
WARM ROASTED VEGETABLE FARRO SALAD
This dish is great as a main course or as a side to a lean protein. Cooking farro in almond beverage provides an additional nutty flavour that enhances the overall complexity of the dish
Provided by Mary Jenny
Categories Nuts
Time 1h35m
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚F (200˚C).
- In a large flat pan or baking sheet, salt the eggplant slices generously on all sides, toss to coat evenly and hold for 30 minutes to release excess moisture and bitterness.
- Drain and rinse the eggplant and toss into a large mixing bowl. Add in the tomatoes, zucchini, mushrooms, garlic and onions. Generously drizzle the vegetables with olive oil and season with salt, and pepper, stir to coat. Transfer the vegetables to an ovenproof pan lined with tin foil. Roast the vegetables in the oven for 20 - 25 minutes or until soft, caramelized and fork tender. Stir or flip the vegetables about 10 - 15 minutes into the roasting process to avoid sticking to the pan. Remove the pan from the oven and set aside.
- Meanwhile, rinse the farro with water and drain in a colander over the sink. Add the farro to a 3-quart (3L) saucepot and add in the Almond Breeze. Season with a pinch of salt and a drizzle of olive oil. Bring the liquid to boil over medium high heat, and then turn down the heat to a low simmer to avoid spilling over. Simmer the farro for 20 minutes with the lid to the pot cocked to one side to let out steam. Turn off the heat but leave the pot on the stovetop and close the lid. Steam in the pot for another 5 minutes or until the farro is soft but slightly chewy in the centre. Remove the lid and fluff with a fork.
- When ready to assemble the dish, combine the cooked farro with the vegetables in a large serving dish and gently toss to mix. Whisk together the olive oil with the balsamic vinegar and drizzle over the farro salad. Toss to coat and season with salt and pepper to taste. Garnish with fresh cilantro and a squeeze of lemon. Serve warm.
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- Cook the farro: Bring a large pot of water to a boil over high heat. Add farro and boil until al dente, about 20 minutes. Drain and remove to a bowl. If making ahead, allow to cool at room temperature for 10-15 minutes, then cover and refrigerate. Otherwise, set aside while you roast the vegetables.
- Roast the vegetables: Preheat the oven to 450F. Place all the vegetables in a large bowl. Drizzle with a bit of olive oil and season with salt and pepper. Scatter evenly over a large baking sheet. Roast 30 minutes in the preheated oven, stirring once. Remove from oven and switch oven to broil with oven rack about 6-8 inches from the heat. Broil for 3-5 minutes or until lightly charred. Remove from oven and let cool 5 minutes them remove to a large bowl.
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- Preheat oven to 450°F. Bring 3 cups water and 2 teaspoons salt to a boil in a large saucepan over medium-high. Stir in farro. Cover and reduce heat to low. Cook until farro is tender and water is mostly absorbed, 25 to 30 minutes. Remove from heat, and let stand, covered, 10 minutes.
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- Drain any excess water from farro. Stir together farro, chopped parsley, vinegar, pepper, roasted vegetables and any residual oil from roasting pan, and remaining 1/2 teaspoon salt in a large bowl. Let stand at room temperature at least 15 minutes or up to 3 hours, or cover and refrigerate up to 3 days. If chilled, let stand at room temperature 30 minutes before serving.
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