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This recipe is in The Mediterranean Refresh: Meals on a Budget
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Warm Farro Salad with Roasted Vegetables and Fontina
This recipe is inspired by a similar salad at Caffe Falai, a small, sleek restaurant in downtown Soho New York. When we ate it, we knew it was an excellent healthy dish that was perfect for lunch or dinner. We couldn’t believe how simple (and honestly better) our home version was. Oh, and those grape tomatoes? They are grown in Connecticut.
Serves: 2 to 3
2 Medium carrots, peeled and cut into small pieces
1 Cup Grape tomatoes
8 Cremini mushrooms, cut into small pieces
3 Cloves Garlic, peeled and cut into quarters
1 Small red onion, sliced
4 Tbsp. Olive oil
1 Tsp. Kosher salt
½ Tsp. Pepper
½ Small cup Chicory, pierced and cut into pieces
1 Cup Farro
3 Oz. Fontina cheese, cut into small cubes
A small handful of chopped parsley
1 Tbsp. Balsamic vinegar
- Preheat oven to 400° F.
- Mix carrots, tomatoes, mushrooms, garlic and onions in a large bowl. Add 2 tablespoons of olive oil, salt and pepper and stir. Spread the vegetables on a baking sheet lined with foil and bake for 15 minutes, stirring. Spread the radicchio over the tray and stir. Cover with a little oil and cook for another 10 minutes.
- Meanwhile, rinse and drain the farro. Bring 2 cups of water to a boil, season with salt and add the farro. Cook for 12–15 minutes, until soft but still firm in the middle. Then drain.
- Mix the cooked farro and vegetables, then add the fontina and parsley. Coat the remaining vegetables with olive oil and balsamic vinegar, season with salt and pepper and sprinkle onto farro mixture.
Fat: 27.1 g
Carbohydrates: 54.1 g
Fiber: 9.1 g
Protein: 17.0 g
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