roasted carrot farro

Carrots are healthy, we all know that, but for some reason they are have not been showing up in our dinner menus lately apart from in frozen mixed vegetable sides. Farro is a healthy grain, but for some reason... yeah, a similar problem. Checking our past dish list shows a few farro recipes, but it really deserves higher frequency encounters in our kitchen. So bob decided to sniff around the web for interesting ideas combining the two. Cumin seems to be the affinity spice for carrots and roasting the key path for bringing out their flavor. The roasted carrot farro with chickpea recipe quickly rose to the top of the hit list, but bob was looking for chopped carrots and not whole carrots, which a second search hit described. Merging the two ideas led to our present experiment. We halved the following ingredient quantities.

ingredients

farro chickpea base

1 cup dried farro, rinsed

1 t extra virgin olive oil

1 t lemon juice

1 clove garlic, pressed

1/2 t salt
1 can (15 oz) chickpeas, rinsed and drained

2-3 T chopped fresh parsley

carrots

2 bunches carrots, peeled and cut cross-wise in 1/8 in disks (large carrots halved lengthwise first)
2 T olive oil
1/2 t salt
freshly ground black pepper to taste
1 t ground cumin

instruction

1. Peel and chop the carrots, hand toss with the olive oil, cumin, salt and pepper to coat evenly.
2. Roast at 450° for about 30 minutes spread around evenly on a parchment lined baking sheet.
3. Meanwhile cook the farro according to the directions on the package. We used Trader Joe's quick cooking farro, 12 minutes.
4. Drain the farro.
5. Combine the olive oil, lemon juice, salt and pressed garlic and mix into the farro, then mix in the roasted carrots. Then finally the parsley.

notes

1. https://cookieandkate.com/roasted-carrots-recipe-with-farro-chickpeas/
2. https://www.lifeisbutadish.com/cumin-roasted-carrots-with-garlic-butter/
3. Illustrations available.