Recipe courtesy of Harvard University Dining Services
- 1 cup farro
- 8 cups diced seasonal vegetables (such as eggplant,
butternut squash, zucchini, and red bell pepper)
- 1¼ tablespoons canola oil
- ¾ tablespoon pepper
- 2½ cups Rich Vegetable Stock
- A pinch of salt substitute, to taste
- Lemon juice, to taste
Preheat oven to 350°F.
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).
Meanwhile, toss the diced vegetables in canola oil, place in 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.
Nutritional information per serving (1/4 of recipe):
Calories: 220 ⁄ Protein: 7 g ⁄ Carbohydrate: 37 g ⁄ Fiber: 5 g ⁄ Sodium: 370 mg
Saturated fat: 0 g ⁄ Polyunsaturated fat: 3 g ⁄ Monounsaturated fat: 1 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg
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