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{Vegan} Turmeric Farro with Roasted Summer Vegetables

August 2, 2017 by Medha 14 Comments

Let’s talk about farro.

{Vegan} Farro with Roasted Summer Vegetables | Whisk and Shout

Farro is the foodie world’s best-kept secret. Possibly because it has 92384023 different names and so everyone is constantly confused.


Emmer, spelt, einkorn, “ancient grains” … farro has more of an identity crisis than I did when I was switching majors freshman year.

Besides the general chaos surrounding its name, farro has a lot of great qualities, which is why it occupies the #1 slot in my Top Five Fave Grains.

{Vegan} Farro with Roasted Summer Vegetables | Whisk and Shout

Oh yeah, I have a ranked list of grains. If you’re truly my friend, then you know all five of ’em and the order.

Farro is super unique because like quinoa, it is super high in protein for a grain. Moreover, unlike most wheat varietes, farro is very low in gluten- while not ideal for people with celiac, it is a great option for those trying to limit their gluten intake or who have a slight gluten sensitivity.

{Vegan} Farro with Roasted Summer Vegetables | Whisk and Shout

The real selling point with farro, though, is its fiber content. Farro boasts something like 2-3 times the amount of fiber found in brown rice, making it excellent for digestion. Of course, we all know these days that health starts in your gut.

If you hate fermented foods, an easy fix for your digestive system is boosting your fiber intake! And farro is such an easy and delicious way to do that.

{Vegan} Farro with Roasted Summer Vegetables | Whisk and Shout

Also, farro just tastes really good. It’s heartier than rice and quinoa and has a bit of a bite that makes it really satisfying. It also has a uniquely nutty flavors that allows it to pair perfectly with pesto or other earthy flavors, like those in roasted veggies!

{Vegan} Farro with Roasted Summer Vegetables | Whisk and Shout

Cooking farro in veggie broth helps enhance its natural flavors and adding a bit of turmeric plays to farro’s earthiness and also adds anti-inflammatory qualities to the meal! Plus, the color is gorgeous and turmeric is yummy- it’s a win win.

{Vegan} Farro with Roasted Summer Vegetables | Whisk and Shout

This meal is definitely carb-rich, but a bowl of farro isn’t just a bowl of rice, but so much more in terms of nutritional value. A one-pot and one-pan meal, this easy dish is super delicious and simple! Enjoy xx

5.0 from 1 reviews
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{Vegan} Turmeric Farro with Roasted Summer Vegetables
Author: Whisk & Shout
Recipe type: Dinner, Lunch
Prep time:  10 mins
Cook time:  20 mins
Total time:  30 mins
Serves: 3 as a main, 6 as a side
 
This easy 20-minute meal combines fiber-rich farro with roasted summer veggies, including mini heirloom tomatoes and zucchini!
Ingredients
Turmeric Farro
  • 1½ cups dry farro
  • 2 cups vegetable broth
  • 1 cup water
  • 1 tbsp ground turmeric
  • 1 tsp sea salt
Roasted Vegetables
  • ½ a medium zucchini, diced
  • 1½ cups baby heirloom tomatoes (measured whole)
  • 1 cup sliced cremini mushrooms
  • ½ a medium red onion, roughly sliced
  • 1 tbsp avocado oil
  • 2 tsp dried parsley
  • 1 tsp dried thyme
  • salt and pepper to taste
Instructions
  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 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!
3.5.3226

 

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Filed Under: 30 Minutes or Less, Dinner, Healthy January, Lunch, Preparation, Seasonal Recipes, Special Diets, Summer Recipes, Vegan, Vegetarian

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Comments

  1. Julia says

    August 2, 2017 at 3:26 pm

    I feel like I just learned so much about farro! I didn’t realize it was that high in protein and fiber – very awesome grain indeed! This dish is looking absolutely fantastic…I’m all about roasted veggies year-round, and this looks mouth-watering!

    Reply
    • Medha says

      August 2, 2017 at 7:35 pm

      Haha I’m so glad! And thanks 🙂

      Reply
  2. Ashley@CookNourishBliss says

    August 2, 2017 at 4:19 pm

    Farro is one of my very very favorites!! And with these gorgeous roasted veggies?? Sounds just perfect!

    Reply
    • Medha says

      August 2, 2017 at 7:35 pm

      Thank you!

      Reply
  3. annie@ciaochowbambina says

    August 3, 2017 at 1:14 pm

    I love that you have rank ordered your grains! I’d definitely put farro in my Top 5, maybe even Top 3! I had a wonderful toasted farro dish the other day and yours is making me all sorts of hungry for farro again! YUM!

    Reply
    • Medha says

      August 3, 2017 at 2:41 pm

      Haha thanks! Toasted farro sounds wonderful 🙂

      Reply
  4. Supriya Kuttty says

    August 21, 2017 at 1:54 am

    Oh wow, this dish is looking absolutely fantastic and Farro is one of my favorites. It’s really mouthwatering. Looking forward to more recipes, Thanks for sharing this with us. Best wishes and Regards.

    Reply
    • Medha says

      August 22, 2017 at 12:58 pm

      Thanks!

      Reply
  5. Nicole @ Foodie Loves Fitness says

    August 22, 2017 at 11:40 pm

    I am with you, I adore farro! I love how hearty it is, but I’ve never cooked it in vegetable broth. I’ve got to try it soon!

    Reply
    • Medha says

      August 26, 2017 at 2:06 pm

      Thank you!

      Reply
  6. Kim F says

    October 8, 2017 at 1:58 pm

    Made the Farro just now. So good!!! I used veggies I had on hand and roasted them: Brussels sprouts, sugar snap peas, and baby carrots. I added a chopped hard boiled egg. I will be enjoying this for days. First time I’ve ever cooked Farro.

    Reply
    • Medha says

      October 9, 2017 at 3:37 am

      So glad you loved it !

      Reply
  7. DialABottle says

    April 16, 2020 at 1:50 pm

    Beautiful recipe. I never tried this recipe at home. Thanks for sharing such an amazing recipe with all of us.

    Reply
    • Medha says

      November 5, 2020 at 2:56 pm

      Thanks!

      Reply

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