Luke's Farro Stir-Fry with Roasted Vegetables.
Luke's Farro Stir-Fry with Roasted Vegetables.
Add garlic and ginger to add flavors to this farro stir-fry
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)
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.