Servings: 2
Calories: 820kcal
Ingredients
- 1 cup farro
- 2 cups water
- 2 tbsp white wine vinegar
- 1 tbsp lemon zest
- 1/4 cup extra virgin olive oil, plus extra for roasting
- handful chopped tarragon
- salt and pepper
- 2-3 large shallots, peeled and quartered
- 1 bunch baby carrots
- 3 baby summer squash, halved lengthwise
- 1 handful arugula
- 1/4 cup pistachios, chopped
- 1 tbsp fresh grated parmesan
Instructions
- Place farro and water in medium saucepan. Add a pinch of salt and bring to a boil. Reduce heat to med-low, and simmer for 15 minutes or until al dente. Drain any excess water, transfer to a large mixing bowl and allow to cool for 10 minutes.
- Preheat the oven to 400°. Place the quartered shallots in a baking dish with the baby carrots and halved summer squash. Drizzle generously with olive oil and season well with salt and pepper. Shimmy the dish to ensure the veggies are coating in oil. Roast for 15-20 minutes until al dente. (If your squash looks done before carrots are tender, remove those and set aside)
- In a small bowl, whisk together the vinegar, lemon zest, olive oil, salt and pepper. Stir in tarragon, set aside.
- Once farro has cooled, add vinaigrette and toss gently to combine. Add carrots, shallots, squash, arugula and pistachios. Toss again. Grate parmesan over the top, season to taste, toss one more time and serve.
Notes
Be sure to let the farro cool to room temperature or the vinaigrette will absorb too quickly and it hides the flavor.
This is a great recipe for a dinner party since the farro is served at room temperature. I serve it with seared sockeye salmon and chilled Chardonnay or Viognier.
Nutrition
Serving: 1cup | Calories: 820kcal | Carbohydrates: 112g | Protein: 19g | Fat: 37g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 246mg | Potassium: 1569mg | Fiber: 27g | Sugar: 19g | Vitamin A: 31729IU | Vitamin C: 44mg | Calcium: 209mg | Iron: 6mg
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