Healthy grains with texture such as quinoa and farro are some of my favorites, but returning to the same old recipe of quinoa with chickpeas and roasted vegetables or a cold farro salad can get redundant. By adding one or two more ingredients, including a flavor booster such as pesto, can give a standard recipe a new face.
> 1/2 head of broccoli
> 2 tablespoons sun-dried tomatoes
> salt and pepper, to taste
> 4 carrots, chopped
> 2 zucchini, chopped
> 3/4 cup farro
> 2 tablespoons vinegar
> 2 tomatoes, chopped
> basil, shredded
To make broccoli pesto, place broccoli and sun-dried tomatoes in a food processor. Add 5 tablespoons of water or as little as necessary, and blend until smooth. Season with salt and pepper.
Roast carrots and zucchini, seasoned with salt and pepper, on a baking sheet for 10 minutes. Cook farro until fluffy.
Combine pesto, roasted vegetables, farro, vinegar, tomatoes and basil. Season with salt and pepper, and enjoy.
Makes 2 servings.
Adapted from Whole Living.