Warm Farro Salad With Roasted Vegetables & Fontina
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
3 main dish servings
ingredients
- 2 medium carrots, peeled and cut into small chunks
- 236.59 ml grape tomatoes
- 6-8 cremini mushrooms, cut into small chunks
- 4 garlic cloves, peeled and quartered
- 1 small red onion, sliced
- 59.16 ml olive oil, divided
- 4.92 ml kosher salt
- 2.46 ml pepper
- 1 of a small head radicchio, cored and sliced into chunks
- 236.59 ml whole farro
- 56.69-85.04 g Fontina cheese, cut into small cubes
- 1 small handful of chopped parsley
- 14.79 ml balsamic vinegar
directions
- Preheat the oven to 400 degrees.
- Combine the carrots, tomatoes, mushrooms, garlic, and onion in a large bowl. Add 2 tablespoons of olive oil, salt, and pepper, and toss to coat. Spread the vegetables on a baking sheet lined with foil or parchment paper, and roast for 15 minutes, stirring once. Add the radicchio to the pan, toss to get it covered in a bit of oil, and cook everything for another 10 minutes.
- Meanwhile, rinse and drain the farro. Bring 2 cups of water to boil, season with salt, and add the farro. Cook for 12-15 minutes, until soft but still chewy in the center. Drain.
- Combine the cooked farro and vegetables, then add the fontina and parsley. Whisk together the remaining 2 tablespoons of olive oil with the balsamic vinegar, seasoning with salt and pepper, and drizzle over the farro mixture.
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