Luke's Farro Stir-Fry with Roasted Vegetables

Take advantage of the best our local farms have to offer in this hearty symphony of veggies!

Total Time

Servings

Ingredients

· 1 cup farro

· 1 bunch Caravel carrots, peeled and sliced

· 2 gold beets, peeled and diced

· 1 bunch broccoli rabe, chopped

· 1 bunch purple bok choy, chopped

· 3 tablespoons soy sauce

· 2 tablespoons olive oil

· 1 teaspoon garlic minced

· 1 teaspoon ginger, minced

· Salt and pepper to taste

· Red pepper flakes (optional, for some heat)

· 2 green onions, sliced (for garnish)

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Instructions

1. Cook farro according to package instructions. Once cooked, set aside.

2. Preheat your oven to 400°F (200°C).

3. In a large mixing bowl, toss Caravel carrots and gold beets with 2 tablespoons of soy sauce, olive oil, minced garlic, minced ginger, salt, pepper, and red pepper flakes if you like it spicy.

4. Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.

5. In a large skillet or wok, heat the remaining 1 tablespoon of soy sauce over medium-high heat.

6. Add the roasted vegetables, broccoli Rabe and bok choy to the skillet and stir-fry for an additional 3-5 minutes, allowing the flavors to meld.

7. Add the cooked farro to the skillet, tossing everything together until well combined and heated through.

8. Serve the Farro Stir-Fry with Roasted Vegetables in bowls, garnished with sliced green onions.

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