Edible Bozeman

Farro with Roasted Carrots

Makes about 2 cups

Cook the farro and toss with 3 tablespoons of Citrus Vinaigrette. Add roasted carrots, dried cherries, and toasted pistachios and plate with a smear of Amaltheia Organic Dairy’s goat’s milk ricotta or a crumble of feta.

Olive oil
1 cup Timeless Foods farro
4 cups water
½ teaspoon salt

Turn on the flame under a medium saucepan, add a glug of olive oil, let it heat, and then add the farro. Stir with a wooden utensil to toast the farro for 3–5 minutes. Add the water, sprinkle in the salt, bring back to boil, lower the heat to maintain a slow simmer, and cook until farro is tender but not popped open, about 15–20 minutes. Dump into a colander to drain off extra water and then you’re ready to compose your Farro with Roasted Carrots, as above.

ROASTING VEGETABLES

Olive oil
Raw vegetables like Hakurei turnips or carrots
Salt

Roasting vegetables is as simple as preheating the oven to 400°F and getting out a sheet pan. Use a bowl to drizzle some olive oil over the vegetables and then toss to coat. Transfer the vegetables to a sheet pan, parchment-lined if you want to save on the cleanup, sprinkle with a little salt, and then set it in the oven—timing depends on what you’re cooking, so start checking at about 20 minutes and add on from there. The longer you cook, the more caramelization will develop, up to actually burning things, so keep an eye out!

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