Turmeric Farro With Roasted Vegetables

This easy 20-minute meal combines fiber-rich farro with roasted summer veggies, including mini heirloom tomatoes and zucchini!

TURMERIC FARRO WITH ROASTED VEGETABLES [VEGAN]

INGREDIENTS

TO MAKE THE TURMERIC FARRO:

• 1 1/2 cups dry farro
• 2 cups vegetable broth
• 1 cup water
• 1 tablespoon ground turmeric
• 1 teaspoon sea salt

TO MAKE THE ROASTED VEGETABLES:

• 1/2 a medium zucchini, diced
• 1 1/2 cups baby heirloom tomatoes (measured whole)
• 1 cup sliced cremini mushrooms
• 1/2 a medium red onion, roughly sliced
• 1 tablespoon avocado oil
• 2 teaspoons dried parsley
• 1 teaspoon dried thyme
• Salt and pepper to taste

PREPARATION

1. Combine dry farro, broth, water, salt, and turmeric in a large pot and set over high heat until gently boiling.
2. Mix well, reduce heat to low-medium, and cover to simmer for 10-15 minutes. Check periodically to stir.
3. Once all the liquid has been absorbed, take farro off heat and stir to avoid sticking.
4. Meanwhile, preheat oven to 350ºF and line a baking sheet with a silicone mat or parchment paper.
5. Prep your veggies: dice the zucchini, halve the mini heirlooms, slice the red onion, and slice the mushrooms if not pre-sliced.
6. Toss the prepped veggies with avocado oil, parsley, and thyme and transfer to a lined baking sheet and bake in preheated oven for 20-25 minutes.
7. Once roasted, transfer veggies to the pot containing the farro. I like using a fork or slotted spoon to transfer the veggies so that there isn’t too much moisture in the final product.
8. Mix the veggies into the farro and then season with salt and pepper before serving!

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