- 2 cups farro
- 4 cups vegetable stock
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon ground black pepper
- 6 cups cauliflower florets cut into 1-inch pieces (from about 1 head)
- 6 rainbow carrots, peeled and sliced into 1/4-inch rounds (4 cups)
- 8 ounces cremini mushrooms, trimmed and quartered (4 cups)
- 1/3 cup plus 2 Tbs. olive oil, divided
- 3 tablespoons freshly squeezed lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon-style mustard
- 1/4 cup chopped fresh parsley
- 1/3 cup skinned hazelnuts, toasted and chopped
1. Preheat oven to 400 degrees 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.
2. 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.
3. Make the dressing. In a small bowl whisk together 1/3 cup olive oil, lemon juice, garlic, and mustard.
4. 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 Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 267, Fat, total (g): 12, chol. (mg): , sat. fat (g): 1, carb. (g): 34, Monounsaturated fat (g): 8, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 7, sugar (g): 4, pro. (g): 7, vit. A (IU): 6594, vit. C (mg): 30, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 47, Cobalamin (Vit. B12) (µg): , sodium (mg): 373, Potassium (mg): 399, calcium (mg): 55, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.