Diced “confetti” vegetables are slow-roasted and mixed with whole-grain farro in this delicious side dish. Adaptable for summer or winter produce and herbs, this colorful recipe is fit for all seasons.
Farro with Confetti Vegetables
- 1 cup farro, uncooked
- Seasonal vegetables, diced (4 vegetables make about 8-10 cups)
- (Summer: zucchini, summer squash, bell pepper, eggplant)
- (Winter: root vegetables: carrots, parsnips, beets; and winter squashes: butternut, acorn)
- ¼ cup canola, olive, or other healthy oil
- ¾ Tbsp. pepper
- 2 cups low-sodium vegetable stock
- A pinch of salt
- 1 Tbsp. lemon juice
- Fresh herbs as available, chopped
- Preheat oven to 450 degrees Fahrenheit.
- Dice all vegetables into even pieces and set aside.
- Bring vegetable stock to a boil in a medium saucepan, then stir in the farro. Reduce heat to low, cover, and simmer until the farro is tender (Approximately 40 minutes. Check package for cooking instructions).
- Meanwhile, toss the diced vegetables in canola oil, sprinkle with salt and pepper, and place on a baking pan, and roast until browned in the preheated oven for 20 to 30 minutes. Check every 10 minutes, and toss the vegetables so that they brown evenly.
- Once the vegetables are fully roasted, fold them into the farro. Add the lemon juice and taste to adjust for seasoning. Add additional salt, pepper, and fresh herbs, to taste.
¾ÅÉ«ÊÓƵ information per serving (1/8 of recipe):
Using summer vegetables and canola oil:
181 calories, 8 g protein, 25 g carbohydrate, 5 g fiber, 4 g sugar**, 0 g added sugar, 52 mg sodium, 365 mg potassium, 8 g fat (1 g sat, 4 g mono, 3 g poly, 0 g trans), 0 g cholesterol
Using winter vegetables and canola oil:
225 calories, 6 g protein, 36 g carbohydrate, 6 g fiber, 7 g sugar (0 g added sugar), 128 mg sodium, 298 mg potassium, 7 g fat (0 g sat, 4 g mono, 3 g poly, 0 g trans), 0 mg cholesterol
Adapted from recipe by Harvard University Dining Services.