Almond-Infused Farro with Roasted Vegetables
Savor the heartwarming combination of nutty farro, cooked in almond milk, paired with a medley of perfectly roasted vegetables. This vibrant dish is not only rich in flavors but also nutrient-dense, making it suitable as a standalone meal or a hearty side dish. The roasted vegetables offer a lovely caramelization and depth, while the almond-infused farro provides a chewy texture, creating a balanced dish that's both satisfying and wholesome.
4
Servings
225
Calories
13
Ingredients
Ingredients
Eggplant
1/2 medium (Peel on, large diced)
Kosher Salt or Sea Salt
1 tablespoon (For coating eggplant)
Cherry Tomatoes
1 cup (Washed, left whole)
Zucchini
1 medium (Peel on, large diced)
White Button Mushrooms
6 (Quartered)
Garlic Cloves
6 (Peeled, trimmed, sliced)
Red Onion
1/2 medium (Peeled, cut into wedges)
Olive Oil
2 tablespoons (Divided for roasting and dressing)
Cracked Farro
1 cup (Rinsed)
Almond Milk
2 cups (For cooking farro)
Balsamic Vinegar
1 tablespoon (For dressing)
Fresh Cilantro
3 sprigs (For garnish)
Ground Black Pepper
1/2 teaspoon (For seasoning)
Instructions
1
Preheat your oven to 400°F (200°C) to prepare it for roasting.
2
Generously coat the diced eggplant with kosher or sea salt in a large flat pan or baking sheet. Let it sit for 30 minutes to draw out the excess moisture and reduce bitterness.
3
After 30 minutes, rinse the eggplant thoroughly to remove the salt, then pat it dry with a clean cloth.
4
In a large mixing bowl, combine the eggplant, cherry tomatoes, zucchini, mushrooms, garlic, and red onion wedges. Drizzle with 1 tablespoon of olive oil and season with 1/2 teaspoon each of salt and pepper.
5
Transfer the seasoned vegetables onto a tin foil-lined ovenproof pan, spreading them out evenly for optimal roasting. Roast for 20-25 minutes, stirring or flipping them halfway through to ensure even caramelization without sticking.
6
As the vegetables roast, rinse the cracked farro under cold water using a colander. Drain well.
7
In a 3-quart (3L) saucepot, combine the rinsed farro with 2 cups of almond milk. Add a pinch of salt and a teaspoon of olive oil. Bring the mixture to a boil over medium-high heat.
8
Once boiling, reduce the heat to a low simmer. Cover the pot with the lid slightly ajar to allow steam to escape, and cook for about 20 minutes. Then, turn off the heat but keep the pot on the stovetop, fully cover with the lid, and let it steam for an additional 5 minutes. The farro should be tender yet slightly chewy.
9
Combine the warm roasted vegetables and cooked farro in a large serving bowl, gently mixing them together.
10
In a small bowl, whisk together 1 tablespoon of olive oil with 1 tablespoon of balsamic vinegar. Drizzle this dressing over the farro and vegetable mixture, tossing to ensure everything is well coated.
11
Taste and adjust seasoning with additional salt and pepper as needed.
12
Garnish with fresh cilantro sprigs and a squeeze of lemon juice for a fresh finish.
13
Serve the salad warm and enjoy your nutritious, flavorful meal.
Nutrition Information
6.25g
Fat
34.5g
Carbs
7.5g
Protein
7g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Almond-Infused Farro with Roasted Vegetables?
It is a nutrient-dense dish that combines nutty farro cooked in almond milk with a variety of roasted vegetables for a balanced and satisfying meal.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What are the nutritional statistics per serving?
Each serving contains approximately 225 calories, 6.25g of fat, 34.5g of carbohydrates, 7.5g of protein, and 7g of fiber.
Is this recipe vegan-friendly?
Yes, because it uses almond milk and plant-based ingredients, this recipe is suitable for a vegan diet.
What is the purpose of salting the eggplant?
Salting the eggplant for 30 minutes draws out excess moisture and helps reduce any inherent bitterness before roasting.
What type of farro is used in this recipe?
The recipe calls for 1 cup of cracked farro, which is rinsed before cooking.
At what temperature should the vegetables be roasted?
The oven should be preheated to 400°F (200°C) for optimal roasting.
How long do the vegetables need to roast?
The vegetables should be roasted for 20-25 minutes, stirring halfway through to ensure even caramelization.
Why is almond milk used to cook the farro?
Almond milk is used to infuse the farro with a subtle nutty flavor and a creamy texture.
What vegetables are included in the roast?
The medley includes eggplant, cherry tomatoes, zucchini, white button mushrooms, garlic cloves, and red onion.
How do I prepare the eggplant before roasting?
You should leave the peel on, dice it into large pieces, coat with salt for 30 minutes, rinse, and pat dry.
What is the dressing for this farro salad?
The dressing is a simple whisked mixture of 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar.
How long does the farro take to cook?
It requires about 20 minutes of simmering followed by 5 minutes of steaming with the heat off.
Should the pot be covered when cooking the farro?
While simmering, the lid should be slightly ajar. While steaming at the end, the pot should be fully covered.
What garnish is recommended for this dish?
The dish is garnished with fresh cilantro sprigs and a fresh squeeze of lemon juice.
Is this recipe gluten-free?
No, farro is a type of wheat and contains gluten.
How many mushrooms are needed?
The recipe calls for 6 white button mushrooms, quartered.
What is the ratio of farro to almond milk?
The ratio is 1 cup of cracked farro to 2 cups of almond milk.
How should the red onion be prepared?
The red onion should be peeled and cut into wedges.
What kind of oil is used for roasting?
Olive oil is used for both roasting the vegetables and making the dressing.
How much fiber is in this dish?
There are 7 grams of fiber per serving.
What should I do if the farro is too crunchy?
Ensure it has simmered for the full 20 minutes and steamed for 5 minutes; it should be tender yet slightly chewy.
How many garlic cloves are used?
The recipe uses 6 garlic cloves, peeled, trimmed, and sliced.
Can I serve this dish cold?
While the recipe suggests serving it warm, it can also be enjoyed as a cold grain salad.
What is the carbohydrate count per serving?
There are 34.5g of carbohydrates per serving.
How do I season the vegetables?
Toss them with olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of ground black pepper before roasting.
What equipment is needed for the farro?
You will need a 3-quart (3L) saucepot with a lid.
Are the cherry tomatoes cut?
No, the cherry tomatoes are washed and left whole for roasting.
How much protein is in the recipe?
The dish provides 7.5g of protein per serving.
Can I substitute the cilantro?
Yes, if you dislike cilantro, fresh parsley or basil would also make a great garnish.