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Categories:Viewed: 14 - Published at: 8 years ago
Ingredients
- 1 pint cremini or button mushrooms, sliced
- 2 red or yellow bell peppers, cut into about 1 inch pieces
- 1 red onion cut into about 1 inch pieces
- 3 garlic cloves, smashed
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 1/2 cups dry farro
- 3 tablespoons fresh lemon juice
- 1/2 cup olive or canola oil
- 1 tablespoon chopped parsley
- 1 tablespoon chopped tarragon
- 1 tablespoon honey
Method
- Preheat oven to 350 degrees
- Mix the mushrooms, peppers, onion, garlic, 1 Tbsp olive oil and balsamic vinegar until all vegetables are evenly coated. Season with salt and pepper (about 1/4 tsp each). Spread vegetables evenly on a baking sheet and bake for 35-40 minutes until vegetables are roasted and fragrant.
- While the vegetables are roasting, bring 3 1/2 cups water to boil in a medium saucepan. Once boiling, add the farro, bring to a simmer, and cover. Cook until farro is tender - about 25 to 30 minutes. Drain farro well and put into a medium bowl.
- Combine the lemon juice, oil, parsley, tarragon and honey in a bowl or jar and mix rapidly to combine.
- Mix the cooked farro, roasted vegetables, and vinaigrette together until evenly mixed. Serve warm or at room temperature.
