Farro and Broccoli Pesto Bowl

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.

Grain and Pesto Bowl


> 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.


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