Farro with Roasted Vegetables

This Farro recipe is super simple and delicious. It is a great side dish for any dish, any occasion. It is full of incredible flavors that is a must try.

I tried Farro for the First time about three years ago. One of my co-workers had brought it to work and had me try it for the first time. I was a little bit skeptical however, ever since than i fell in love with it. It is one of my to go grains. I love it so much because it is full of flavor and it is heart healthy.

For this dish, I roasted the eggplant, red onions, red bell pepper and added olive oil and seasoned it well. Trust me, roasting your vegetables makes a huge difference. It adds so much flavor and once your start roasting your vegetables you won't go back.

Here are a few tips:

Tip 1 : Make sure you drain your Farro and soak it for at least 30 minutes. This will help it cook faster since it does require much more time than rice.

Tip 2 : Always Season your grain when cooking it.

Here's How to make it:

RECIPE:

INSTRUCTIONS:

1. Cook Farro as directed on pack and set aside.

2. Preheat oven to 425 degrees Fahrenheit

3. Cube, rinse, and dry your vegetables and add 1 tbsp of olive oil and season vegetables and lay flat on baking sheet.

4. Bake in the oven for about 25-30 make sure you toss them around during the baking process,to prevent from burning on one side and for more even cook. Once they are ready , set aside.

5. On a separate pan, add 1 tbsp olive oil , than add chopped almonds , add cooked Farro, roasted vegetable, 1 tbsp sherry vinegar, chopped basil, additional seasoning if needed. Than add in the cheese and mix in gently and turn heat on low and let cheese melt.

6. Serve and enjoy while hot.

RECIPE:

This recipe Serves about 3-4 people

INGREDIENTS
1 Cup Farro (drained and rinsed)
1 tbsp Olive Oil
1 baby eggplant
1 Red Bell Pepper
1 medium size red onion (sliced)
About 4 oz of chopped fresh mozzarella cheese ( half of the pack, Click link for product)  
1/4 cup crushed, chopped or sliced almonds.
4-5 Leaves of fresh Basil
1 Tbsp Sherry Vinegar
 
Seasoning for vegetables:
1 tbsp olive oil
1/4 tsp salt or to taste
1/4 tsp black pepper
1/2 ground chili powder
1/2 tsp dried oregano