Farro and Blistered Veggie Bowls
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Serves: at least 4 servings
 
Ingredients
  • 250g or about 2 cups of farro - use par-cooked or instant for speedy prep.
  • 2 tablespoons olive oil
  • juice of ½ a lemon + 1 more tablespoon
  • salt and pepper
  • 1 cup parsley, finely chopped & divided in half
  • ½ cup mint, finely chopped & divided in half
  • 1 cup plain yogurt, European style (creamy, not set) is best
  • 6 carrots
  • about 2 cups of sugar snap peas
  • 1 teaspoon ground coriander
Instructions
  1. Make the farro: fill a small pot with water, bring to the boil, and cook farro according to package directions. Drain, add 1 tablespoon of olive oil, 1 tablespoon lemon juice, salt & pepper, ½ cup of chopped parsley, and ¼ cup chopped mint. Toss to combine.
  2. Make the yogurt sauce: Mix 1 cup yogurt with ½ cup chopped parsley, ¼ cup chopped mint, and the juice of ½ a lemon. Add salt and plenty of pepper, and stir to combine.
  3. Make the veggies: cut 6 carrots into batons. Add 1 tablespoon of olive oil to a medium skillet over medium high heat. Add the carrots, ground coriander, and salt and pepper. Toss to coat the carrots, then leave alone without moving until carrots start to blacken and blister, about 3-4 minutes. Toss for another minute to cook on other sides, then remove to a plate. Add the peas and salt and pepper to the hot pan. Allow to blacken and blister for about 2-3 minutes without moving. Toss 1 more minute, then remove and add to the plate with the carrots.
  4. To assemble bowls: add ½ to ¾ cup of farro to each bowl, top with as many veggies as you like, then top generously with yogurt sauce.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/farro-and-blistered-veggie-bowls/