Reluctant Housewife: Fall Harvest Farro
Updated: Mar 23, 2019
I'm so excited to share with you one of my favorite vegetarian meals! Recently I learned how to make farro, something I had always wondered about how to make but never tried making. How one Earth am I going to learn if I don't try, right?
Turns out making farro is a lot like making rice or quinoa-- easy. The rest of the veggie's come naturally! This filling meal is something like a buddha bowl. It'll definitely fill you up and give you tons of good energy and antioxidants!
Check out the Reluctant Housewife episode here and grab the recipe below!
Fall Harvest Faro
1 1/2 cups Farro
1 large Zucchini
2 cloves garlic
1/2 yellow onion
1 tbsp lemon juice
3 1/2 cups vegetable stock
Preheat your oven to 400 degrees. Combine farro and vegetable stock in pot. Bring to a boil and cook until farro is tender, 25-30 minutes. Chop a eggplant in half. Chop half into cubes. Chop zucchini into 1/2 inch slices. Mince garlic and finely dice onion.
Toss zucchini and eggplant in a baking sheet with olive oil to coat. Season with salt and pepper. Roast for 15-20 minutes. Toss halfway through.
Heat a drizzle of olive oil in a pan over medium heat. Add onion and cook until soft, 3-4 minutes. Add garlic and cook, tossing, about 1 minute.
Add farro and roasted veggie's to pan with opinion and garlic. Sir in lemon juice and sprinkle with parmesans to taste. Add to plats and sprinkle with walnuts. Enjoy!