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farro broccoli eggplant tofu spinach bean sprouts olive oil dressing miso paste rice vinegar honey water
Viewed: 27 - Published at: 8 years agoIngredients
- Roasted Veggies and Farro
- 2 cups farro
- 1 head broccoli, cut into florets
- 1 eggplant, cut into cubes
- 1 package tofu
- 3 cups spinach
- 2 cups bean sprouts
- Olive Oil
- Dressing
- 2 tablespoons miso paste
- 1 dash rice vinegar
- 1 splash honey
- water
Method
- Preheat oven to 400 degrees. Bring 4 1/2 cups water to a boil in a saucepan. When boiling, add the farro, cover, turn down the heat to a simmer and cook for 15-30 minutes, until tender yet firm. Drain any excess water and keep covered so it stays warm.
- While the farro cooks prepare your vegetables. Lay the broccoli on half a baking sheet, and the eggplant on the other half. Drizzle both with olive oil and a pinch of salt. Put in the oven and roast for 30 minutes, turning after 20. Get 'em nice and crispy.
- Cut your tofu square into slices. Lay them on another baking sheet and throw them in the oven to join the vegetables. Roast 10 minutes each side, until golden.
- Steam your spinach! Sautee your bean sprouts in a little olive oil and a tablespoon of water, just until they become soft.
- Add all the dressing ingredients, minus the water, into a bowl and mix together. Add water until it thins out and becomes the consistency you desire.
- Put grains in serving bowls. Top with vegetables and tofu. Spoon dressing over the top, then sprinkle with sesame seeds.
