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

Cook Mode (Prevent your screen from going dark!)

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)

‍

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.

‍