Farro With Roasted Vegetables Food

FARRO WITH ROASTED VEGETABLES

Steps:

• Slice the red pepper in half lengthwise, and remove the stem and seeds. Cut off the mushroom stems (save for soup), and rub the pepper and mushrooms in a little of the olive oil and salt. Put the peppers on Silpat or parchment on a baking sheet, and roast in a preheated 425° oven. After 15 minutes, turn them, and place the mushrooms alongside, cap side up.
• Meanwhile, rinse the farro, rubbing it through your fingers, and drain. Put it in a small pot with 1 1/2 cups water, a good pinch of salt, the half-bay leaf, and the remaining olive oil, and bring to a boil. Lower the heat, and let simmer, covered, for 30 minutes, at which point the water should have boiled off (if not, pour it off) and the pepper and mushrooms should be roasted tender. Pull off the charred skin of the pepper slices. Spoon about half the farro into a soup bowl; arrange the mushrooms on top, along with the pepper pieces.
• You can use other roasted vegetables to garnish the farro, or serve it plain as an accompaniment to meat.
• The portion of farro set aside makes a good salad with a small can of tuna fish scattered through it, along with a chopped ripe tomato, a scallion or two, and parsley. Toss gently with some vinaigrette dressing (page 149).

FARRO AND ROASTED VEGETABLE GRAIN BOWLS

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the squash, bell pepper and fennel each in their own section on a baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1 teaspoon salt and 1/4 teaspoon black pepper. Toss the vegetables to coat them, keeping each in its own section. Roast for 20 minutes.
• Meanwhile, toss the greens with 2 teaspoons of the olive oil, 1/2 teaspoon salt and a pinch of black pepper on another baking sheet. Set aside.
• After 20 minutes, remove the roasted vegetables and flip them over. The vegetables will be brown on the first side and almost tender. Place back in the oven along with the greens and roast until the greens are wilted and the vegetables are completely tender but still hold their shape, about 10 minutes more. Let cool.
• While the vegetables cool, make the vinaigrette. Whisk together the orange and lemon juice, honey, Dijon and 1/2 teaspoon salt in a small bowl. Slowly stream in the remaining 2 tablespoons olive oil while whisking until the dressing is emulsified. Store the dressing in an airtight container in the refrigerator for up to 1 week.
• Once cooled, dice the roasted peppers and fennel into 1/2-inch pieces. In a medium bowl, toss together the roasted vegetables, greens, Big Batch Farro and vinaigrette. At this point you can store the mixture in an airtight container in the refrigerator for 2 to 3 days. When ready to serve, add to a serving bowl and top with the feta, fennel fronds and freshly cracked black pepper to taste.
• Bring a large pot of water (about 3 quarts) to a boil and add 2 tablespoons salt; the water should be well seasoned like you are cooking pasta. Pour in the farro and stir. Lower the heat slightly so the water is at a rapid simmer. Cook the farro until tender with a slight chew, 13 to 15 minutes. Immediately drain the farro and run under cold water to cool completely. Drain again to remove excess liquid. Makes 4 cups.