WARM ROASTED VEGETABLE FARRO SALAD
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
Provided by Mary Jenny
Categories Nuts
Time 1h35m
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚F (200˚C).
- 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.
- 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.
- 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.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #main-ingredient #preparation #vegetarian #nuts #dietary #pasta-rice-and-grains #4-hours-or-less
You'll also love
season Bowy
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some roasted broccoli, carrots, and zucchini that I needed to use up, and this salad was the perfect solution. The vegetables were still flavorful and tender, even after being roa
Mario Manuel
[email protected]I'm not a vegetarian, but I love this salad. The roasted vegetables are so flavorful and the farro adds a nice nutty flavor. The vinaigrette is also a great addition, adding a nice tangy flavor. I would definitely recommend this salad to anyone looki
Janita Marjan
[email protected]This is my go-to salad for potlucks and picnics. It's always a hit and it's so easy to make. I love that I can use whatever vegetables I have on hand. I also like that the salad can be served warm or cold.
Bamidele Adams
[email protected]This salad is a great way to get your daily dose of vegetables. The roasted vegetables are packed with flavor and the farro adds a nice chewy texture. The vinaigrette is also a great addition, adding a nice tangy flavor. I would definitely recommend
Rizbi Rayan
[email protected]I love this salad! It's so easy to make and it's always a hit with my family and friends. The roasted vegetables are always a hit, and the farro adds a nice nutty flavor. The vinaigrette is also a great addition, adding a nice tangy flavor. I would d
Hafiz Sana Ullah Official
[email protected]This salad is delicious! The roasted vegetables are perfectly tender and flavorful, and the farro is cooked to perfection. The vinaigrette is also a great addition, adding a nice tangy flavor. I would definitely recommend this salad to anyone looking
Masweu Passellence
[email protected]I've made this salad several times now and it's always a hit. My family and friends love the combination of roasted vegetables, farro, and vinaigrette. I also like that the salad is healthy and filling. It's a great option for a weeknight meal or a p
Top secret 69
[email protected]This salad is so easy to make and it's packed with flavor. I love that I can use whatever vegetables I have on hand. I also like that the salad can be served warm or cold. It's a great option for a quick and healthy meal.
v master
[email protected]I'm not a big fan of farro, but I really enjoyed this salad. The roasted vegetables and vinaigrette were so flavorful that they made me forget all about the farro. I would definitely make this salad again, even if I used a different grain.
Akmal Khan
[email protected]This salad is a great way to get your daily dose of vegetables. The roasted vegetables are packed with flavor and the farro adds a nice chewy texture. The vinaigrette is also a great addition, adding a nice tangy flavor. I would definitely recommend
Rasith Pradeep Kumar
[email protected]I love this salad! It's so easy to make and it's always a hit with my family and friends. The roasted vegetables are always a hit, and the farro adds a nice nutty flavor. The vinaigrette is also a great addition, adding a nice tangy flavor. I would d
jonny wilson
[email protected]This salad is delicious! The roasted vegetables are perfectly tender and flavorful, and the farro is cooked to perfection. The vinaigrette is also a great addition, adding a nice tangy flavor. I would definitely recommend this salad to anyone looking
Imamul Hasan
[email protected]I've made this salad several times now and it's always a hit. My family and friends love the combination of roasted vegetables, farro, and vinaigrette. I also like that the salad is healthy and filling. It's a great option for a weeknight meal or a p
Yara Flores
[email protected]This salad is so easy to make and it's packed with flavor. I love that I can use whatever vegetables I have on hand. I also like that the salad can be served warm or cold. It's a great option for a quick and healthy meal.
Dori Garcia
[email protected]I'm not a big fan of farro, but I really enjoyed this salad. The roasted vegetables and vinaigrette were so flavorful that they made me forget all about the farro. I would definitely make this salad again, even if I used a different grain.
Bob The Bob
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some roasted broccoli, carrots, and zucchini that I needed to use up, and this salad was the perfect solution. The vegetables were still flavorful and tender, even after being roa
Nathan Bulali
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique and flavorful combination of ingredients. The roasted vegetables gave the salad a smoky and caramelized flavor, while the farro added a nutty and chewy texture. The vina
Addy
[email protected]This warm roasted vegetable farro salad was an absolute delight! The combination of roasted vegetables, farro, and vinaigrette was perfect. The vegetables were tender and flavorful, the farro was cooked to perfection, and the vinaigrette added a tang