Mary berry Turmeric Farro with Roasted Summer Vegetables
Let’s talk about farro.
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.
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.
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.
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!
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.
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
{Vegan} Turmeric Farro with Roasted Summer Vegetables
Author: Whisk & Shout
Recipe type: Dinner, Lunch
Prep time:
Cook time:
Total time:
Serves: 3 as a main, 6 as a side
- 1½ cups dry farro
- 2 cups vegetable broth
- 1 cup water
- 1 tbsp ground turmeric
- 1 tsp sea salt
- 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
- Combine dry farro, broth, water, salt, and turmeric in a large pot and set over high heat until gently boiling.
- Mix well, reduce heat to low-medium, and cover to simmer for 10-15 minutes. Check periodically to stir.
- Once all the liquid has been absorbed, take farro off heat and stir to avoid sticking.
- Meanwhile, preheat oven to 350ºF and line a baking sheet with a silicone mat or parchment paper.
- Prep your veggies: dice the zucchini, halve the mini heirlooms, slice the red onion, and slice the mushrooms if not pre-sliced.
- 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.
- 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.
- Mix the veggies into the farro and then season with salt and pepper before serving!
