This is an all time favorite of mine. The farro and the carmelized veggies make for such a delicious meal. There are so many ways you can add your own twist to this recipe too. If you come up with your own delectable creation based on this recipe please share it in the comments below. I’d love to try it!
- I cup farro
- 2 tbls. Extra virgin olive oil
- 2 tbls. balsamic vinegar
- ½ tsp. coarse sea salt
- 2 garlic cloves, minced
- 1 small sweet onion
- 1 tbls. Fresh thyme (or 1 ½ tsp. dried thyme)
- 1 carrot, minced
- 1/4 cup corn (fresh or frozen)
- 1/2 cup frozen edamame
- 1 oz. fat free feta
Rinse the farro in a colander before cooking. You can add some salt-free chicken bouillon for flavor if desired. Cook as directed.
Add 1 tbl. EVOO, and heat on medium high. Add garlic, onions, carrot into a sauté pan. Cook for 4 minutes. Reduce heat to low and allow the onion and carrot mixture to carmelize, cooking for about 10 minutes. Add the thyme, corn, and adamame. Mix well. Add the cooked farro, remaining 1 tbls. EVOO and balsamic vinegar and mix well. Toss in crumbled feta and serve.
Serves about 6 servings.
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