Roasted Greens and Farro

Especially during quarantine, nourishing grain bowls with delicious ingredients have been my jam! I used just about every type of produce in my fridge to make this beautiful green grain bowl inspired by a long grain rice recipe by Terry Walters!

This is a well balanced bowl of greens and grains that will keep you satisfied and nourished. Every ingredient in this bowl has unique nutritional value that will fuel your body at any time of the day:)

Ingredients for the Salad:

Farro (I used this one)

Brussels Sprouts

Broccoli

Celery

Cashews

Pumpkin Seeds

Dried Apricots

Scallions

Prep for the Farro

In a medium saucepan, bring 2 cups of water and 1 cup of farro to a boil with a little salt. Once the water is boiling, turn it down to a simmer and cover the pot. Depending on your stove and the saucepan you’re using, it should take about 45 minutes. Once it’s cooked, leave the cover on and remove from heat.

Prep for the roasted broccoli and brussels sprouts

Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, drizzle and roast the broccoli and brussels sprouts for 15 minutes with olive oil and a pinch of salt.

Prep for everything else

Loosely chop the celery, parsley, dried apricots, cashews. In a large bowl, fold everything together once the broccoli and brussels sprouts are done. I added about 5 tablespoons of dressing so that everything was evenly coated!

Ingredients for the Dressing:

1/2 cup of Olive Oil

3 teaspoons of red wine vinegar

2 cloves of minced garlic

1 teaspoon of dijon mustard

1 teaspoon of honey