Roasted Carrot and Farro Bowls
Home cooking
Nutty farro with cumin-roasted carrots and lemon yogurt.
- Servings (recipe yield)
- 3 servings
- Prep time
- 12 min
- Cook time
- 27 min
- Rest / chill / soak
- 0 min
- Total time
- 39 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Ingredients
- 1 cup pearled farro
- 1 lb, cut into sticks carrots
- 2 tbsp olive oil
- ½ tsp ground cumin
- ½ cup plain yogurt
- 1 tbsp lemon juice
- ¼ cup, chopped fresh parsley
- to taste salt
Instructions
- Heat the oven to 425°F (220°C). Toss carrots with oil, cumin and salt and roast 22 to 26 minutes, turning once.
- Cook farro according to its package and drain. Stir lemon juice and a pinch of salt into the yogurt.
- Divide farro and carrots between bowls and spoon over the yogurt. Scatter parsley on top.
Source: Pantry Formula original recipe · Public-domain source license