A healthy grain bowl recipe loaded with farro and Mediterranean roasted vegetables. Served as a salad or side, this dish packs up nicely for lunch or to bring to a potluck.
Extra-virgin olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
1 1/4 cups farro
2 1/2 cups water
Freshly ground black pepper
2 small eggplants (about 1 pound), cut into 1/2-inch chunks
1/2 cup thinly sliced red onion
1 pound cherry tomatoes
2 tablespoons fresh lemon juice
1/2 cup chopped fresh mint (or substitute basil, Italian parsley or a mixture of all three)
1 cup crumbled feta cheese
Heat the oven to 425 degrees, with the racks arranged in the center. Line 2 small rimmed baking sheets with parchment paper.
While the oven is preheating, put 2 tablespoon of the olive oil in a small saucepan. Place over medium heat and add the shallot, garlic, cumin, coriander and cayenne. Cook until the shallot is softened, stirring, about 5 minutes. Add the farro, water and 1 teaspoon salt. Bring to a simmer, then lower the heat and cover. Cook until the water is absorbed and the farro is tender, about 25 minutes.
Toss the eggplant, red onion, 2 tablespoons olive oil and 1 teaspoon salt on one baking sheet and season to taste with black pepper. Repeat with the tomatoes, 2 tablespoons olive oil and 1 teaspoon salt on the second baking sheet.
Roast the vegetables for 20 - 25 minutes, stirring halfway through. The eggplant should be softened and golden brown and the tomatoes juicy and wrinkled.
Transfer the farro to the baking sheets, dividing it equally. Spread it out on the pan and let everything cool 15 minutes.
When ready to serve, scrape the farro and the vegetables into a large bowl and add the lemon juice. Sprinkle the mint and feta over the salad and toss gently.
Recipe by Familystyle Food at https://familystylefood.com/mediterranean-farro-bowl/