Toasted Farro With Roasted Vegetables

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.