Farro con Verdure

Name: Farro con Verdure
Yield: Makes 2-3 servings
Cuisine: Italian
Ingredients: 2-3 stalks fresh flatleaf parsley, coarsely chopped; Grated zest and juice of ½ lemon; 10-12 grape or cherry tomatoes, halved; Extra virgin olive oil; 2 cloves fresh garlic, peeled, smashed, minced; ½ small carrot, diced; 1 cup spring or filtered water; Sea salt; ¼ head radicchio, finely shredded; 10-12 grape or cherry tomatoes, halved; ½ small zucchini, diced; 4-5 cremini mushrooms, brushed free of dirt, diced; ½ cup farro, rinsed well; 1 cup spring or filtered water

Preparation info

Makes
2-3
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

Farro is one of those lovely whole grains with a nutty flavor and an al dente texture. This ancient grain, dating back to the days of Romeo and Juliet, can be used in soups, salads, stews or as a soft breakfast porridge. Rich in fiber, protein, magnesium and zinc, this grain is a powerhouse.

Ingredients

Extra virgin olive oil
2 cloves fresh garlic, peeled, smashed, minced
½ small carrot, diced

Europe
Italy
Vegan
Breakfast
Mediterranean

Method

Preheat oven to 350°F. Mix together 2 tablespoons olive oil and the minced garlic. Place the diced vegetables in a mixing bowl and toss with oil and garlic and a light seasoning of salt. Transfer to a baking dish (avoiding overlap) and oven