Farro with Carrots and Broccoli
2 portions
25mRoasted carrots and broccoli with farro and a spiced yogurt sauce. Simple, fresh and healthy.
What you will need
3 cups Water
1 cup Farro
3 Carrots
1 bunch Broccoli
1 tsp Smoked Paprika
1 cup Greek Yogurt
1 tsp Ground Cumin
1 Lemon
1 bunch Fresh Mint
Salt
(Nutritional facts 120 calories, 2.84 g fat, 21.37 g carbohydrates, 3.56 g protein, 0 mg cholesterol, 376 mg sodium)How to cook
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Preheat oven to 425°F
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In a saucepan over high heat, bring the water just to a boil. Stir in the farro.
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Turn the heat down to medium-low and cover.
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Simmer for about 10 minutes. The farro should be tender and most of the water should be absorbed. When this is true, set the farro aside to cool.
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Peel carrots and remove stem and tip. Slice into thin batons (less than 1/4").
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Trim the broccoli down to florets.
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Lay the carrots and broccoli out on a baking sheet lined with parchment or a silicone mat.
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Add a little salt and a pour of olive oil to coat the vegetables evenly.
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Roast for 20 minutes, or until carrots are tender and beginning to brown.
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Dump the yogurt in a small mixing bowl.
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Add the smoked paprika.
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Add the ground cumin.
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Squeeze in the juice from the lemon. Watch out for those pesky seeds. Bare in mind that different lemons will yield different amounts of juice. Adjust to your liking.
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Wash the mint and pick the leaves from the stem. Roll the leaves together into a bundle and slice thin.
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Combine the farro and the mint. Toss to mix.
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Build your bowls. Set down a base of minty farro. Stack some roasted vegetables on top. Finish with a few dollops of spiced yogurt.
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