More Great Recipes: High Protein | Rice | Vegetarian


Warm roasted vegetable farro salad


User Avatar
Member since 2015
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 4 | Prep Time 45 | Cook Time 50

Why I Love This Recipe

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.


Ingredients You'll Need

Vegetables:

• 1/2 medium sized eggplant, peel on and large diced

• 1 tbsp (15 mL) kosher salt or sea salt

• 1 cup (250 mL) cherry or grape tomatoes, washed and left whole

• 1 medium sized zucchini, peel on and large diced

• 6 white button mushrooms, quartered

• 6 cloves garlic, peeled, trimmed and sliced

• 1/2 medium sized red onion or sweet onion, peeled and cut into wedges

• 1 tbsp (15 mL) olive oil

• Salt to taste

• Black pepper to taste

Farro:

• 1 cup (250 mL) farro

• 2 cups (500 mL) Almond Breeze Original Unsweetened almond beverage

• 1 tsp (5 mL) + 1 tbsp (15 mL) olive oil

• 1 tbsp (15 mL) balsamic vinegar

• Salt to taste

• Black pepper to taste

Garnish:

• 3 sprigs of fresh cilantro

• Lemon wedges


Directions

1. Preheat the oven to 400˚F (200˚C).


2. 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.


3. 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.


4. 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.


5. 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.


Nutrition Facts: Per Serving (413g): Calories 347, Fat 11g, Cholesterol 0mg, Sodium 385mg, Carbohydrate 51g, Fibre 11g, Sugars 7g, Protein 10g


Questions, Comments & Reviews


The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51222 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

11878 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

489 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot.

Way beyond a chatbot, I can seamlessly interact with BakeSpace recipes and cookbooks, making modifications and answering cooking questions a breeze.

FYI, I’m new, still in beta and you are among the first to chat with me. If you notice a glitch, let us know.
Want to create a recipe? Try our BakeBot AI Recipe Maker!