Farro with Roasted Vegetables (Meatless Monday)
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By now you can see how much I love roasted vegetables. Adding farro to the mix makes it even better. For those nights you don’t want meat. And by that I mean chicken. My husband is perfectly fine having chicken for breakfast, lunch and dinner but I get tired of it. This farro bowl is hearty and very filling. You got yourself some nice fall colors in this dish. Very halloweenish if you asked me. All I did was make some roasted vegetables and then realized the halloween colors are all in this dish! HA! In 15 minutes you have all the vegetables you need for a nutritious meal.
Farro, the color brown, is more nutritious than white rice. I do use white rice and farro for grains in my home A LOT. It is better a choice, as it has a great amount of protein and fiber. While white rice has many of its nutrients removed, during processing, to prolong shelf life!
Celery and Broccoli
Here are your green vegetables. Who would have thought to roast celery? Anything is possible when cooking. At just 10 calories a stock, celery is super healthy. It is one of those vegetables that is overlooked. People tend to use celery to make soup or spreading peanut butter and raisins for a snack. Just as any other vegetable, celery can be added to any meal. Roast it, as in this dish; cook it in rice and use it in other dips, such as hummus or cilantro chili sauce.
I discovered this sauce, called Bitchin Sauce on Amazon and it tastes amazing! They do have their own website as well, with many different flavors. Its base is almonds and water, so if you are allergic BEWARE. On the contrary, if you are not allergic, you must give this a try. Super delicious! What caught my eye was the name and now I can’t stop buying it! My point is, celery goes well with it!
Broccoli is another vegetable that most people like. I’d say, it is used more often then celery in dishes.
One of the best roasted vegetables, is carrots! Super sweet and a beautiful color to brighten any dish. Fun fact, carrots come in all colors. Not just orange!
Roasted red onions, get a nice caramelized taste. I over cooked mine by about 5 minutes. I should have roasted my vegetables for 5 minutes and then added the onions for the last 10 minutes. However, I actually enjoyed the extra, crispy onions.
Those are your fall colors for you. Brown, green, orange and purple!
Let me know what you think!
Farro Served with Roasted VegetablesCourse: Lunch/Dinner, SidesCuisine: AmericanDifficulty: Easy
You got all the fall colors in this dish. A perfect Meatless Monday meal that takes just 15 minutes to roast in the oven!
6 carrots, cut julienne
4 celery sticks, cut julienne
1 cup of red onions, sliced
2 cups of broccoli
1/4 tsp of coriander
1/4 tsp of onion powder
1/4 tsp of garlic powder
1/4 tsp of dried oregano
2 tbsp of olive oil + 1 tbsp for farro
1/2 cup of farro
1/2 lime, cut in half (optional-for serving)
- Serves 2
- Cook farro, per box instructions. Add a tbsp of oil and some salt.
- Turn oven on HI Broil. Arrange celery, carrots and broccoli on a sheet pan. Reserve a small pinch of the coriander, onion powder, garlic powder, dried oregano and use the rest to season the vegetables. Season with salt and pepper. Drizzle the 2 tbsps of oil and toss vegetables to fully coat. Roast for 5 minutes and then add the onions; adding the reserved seasonings and a pinch of salt and pepper. Roast for 10 more minutes.
- Serve farro with vegetables and add a splash of lime!