AuthorMaria
Place farro in a medium pot and add enough water to cover the farro by 1-2 inches. Bring to a boil, reduce heat and simmer until al dente, stirring occasionally, about 20-25 minutes. Drain and set aside.
Preheat oven to 400F. Place cauliflower on a large baking sheet lined with parchment paper. Toss with oil, salt and pepper. Roast for 20 minutes, turning once, or until just starting to turn brown on the edges. Remove from oven and set aside.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add carrots, celery and leeks and sauté, stirring often, until carrots are crisp-tender, about 10 minutes. Add garlic and sauté until fragrant, about 1 minute. Add mushrooms, tomatoes and wine and continue cooking until almost all the liquid has evaporated and tomatoes are tender, about 5-10 minutes. Stir in lemon zest, 2 tablespoons of the lemon juice, Italian seasoning, salt and pepper. Remove from heat and stir in greens until just wilted.
To the cooked farro, add remaining 1 tablespoon oil, remaining 1 tablespoon of lemon juice, red pepper flakes, and parsley. Toss to combine. To serve, scoop farro mixture into bowls and top with vegetable mixture and roasted cauliflower. Garnish with olives, toasted almonds and Parmesan cheese. Enjoy!
(recipe adapted from Delicious Living)
Ingredients
Directions
Place farro in a medium pot and add enough water to cover the farro by 1-2 inches. Bring to a boil, reduce heat and simmer until al dente, stirring occasionally, about 20-25 minutes. Drain and set aside.
Preheat oven to 400F. Place cauliflower on a large baking sheet lined with parchment paper. Toss with oil, salt and pepper. Roast for 20 minutes, turning once, or until just starting to turn brown on the edges. Remove from oven and set aside.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add carrots, celery and leeks and sauté, stirring often, until carrots are crisp-tender, about 10 minutes. Add garlic and sauté until fragrant, about 1 minute. Add mushrooms, tomatoes and wine and continue cooking until almost all the liquid has evaporated and tomatoes are tender, about 5-10 minutes. Stir in lemon zest, 2 tablespoons of the lemon juice, Italian seasoning, salt and pepper. Remove from heat and stir in greens until just wilted.
To the cooked farro, add remaining 1 tablespoon oil, remaining 1 tablespoon of lemon juice, red pepper flakes, and parsley. Toss to combine. To serve, scoop farro mixture into bowls and top with vegetable mixture and roasted cauliflower. Garnish with olives, toasted almonds and Parmesan cheese. Enjoy!
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