Source: Parents Magazine


Recipe Summary

25 mins
1 hr
12 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Combine the farro, vegetable stock, cumin, ginger, 1/2 tsp. salt, and 1/4 tsp. black pepper. Cook according to package directions substituting vegetable broth for water. Spread the cooked farro on a parchment-lined baking pan and toast in the oven 15 minutes. Transfer to a large bowl and let cool, tossing occasionally.

  • Meanwhile, line two large sheet pans with parchment paper. Toss the cauliflower, carrots and mushrooms with 2 Tbs. olive oil, 1 tsp. salt, and 1/2 tsp. black pepper. Divide between the sheet pans and roast until the vegetables are tender and golden, 25 to 30 minutes, stirring once.

  • Make the dressing. In a small bowl whisk together 1/3 cup olive oil, lemon juice, garlic, and mustard.

  • In a large bowl, toss the roasted vegetables with the toasted farro and dressing. Stir in fresh parsley, and top with toasted hazelnuts. Serve warm or at room temperature.


You can cook and toast the farro and roast the vegetables up to 2 days ahead.

Farro stays a bit chewy even when fully cooked.

Nutrition Facts

267 calories; fat 12g; saturated fat 1g; carbohydrates 34g; mono fat 8g; poly fat 1g; insoluble fiber 7g; sugars 4g; protein 7g; vitamin a 6594.3IU; vitamin c 30mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.5mg; vitamin b6 0.2mg; folate 46.8mcg; sodium 373mg; potassium 399mg; calcium 55mg; iron 2.2mg.