Name: Grain Bowl with Roasted Vegetables
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 4
Ingredients: 1 cup farro; 2 cups chicken or vegetable broth; 1 large shallot, unpeeled and halved lengthwise; 2 cloves garlic, unpeeled; 5 tablespoons extra virgin olive oil, divided; Kosher salt and freshly ground black pepper; 1 sweet potato, peeled and cut into ¾-inch pieces; 2 parsnips, peeled and cut into ¾-inch pieces; 1 red onion, peeled, halved and cut Into 1-inch chunks; ½ cup loosely packed fresh herbs such as dill, basil or parsley, roughly chopped; 2 teaspoons dijon mustard; 2 tablespoons balsamic vinegar; ¼ teaspoon kosher salt; ? teaspoon freshly ground black pepper; 5 tablespoons extra virgin olive oil, plus more as needed

Looking for a delicious way to get extra veggies and protein-rich grains into your week? (Raises hand high.) Then you’re going to love our new READY SET PREP recipe—an easy, nutritious and super-satisfying veggie grain bowl. Perfect as a tasty weeknight meal and make-ahead healthy lunch option. Plus, learn how to roast vegetables so that you can incorporate them into more hearty, healthy dishes.

PREP:

25 minutes

COOK:

70 minutes

YIELD:

4 servings

Ingredients

1 cup farro
2 cups chicken or vegetable broth
1 large shallot, unpeeled and halved lengthwise
2 cloves garlic, unpeeled
5 tablespoons extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
1 sweet potato, peeled and cut into ¾-inch pieces
2 parsnips, peeled and cut into ¾-inch pieces
1 red onion, peeled, halved and cut Into 1-inch chunks
½ cup loosely packed fresh herbs such as dill, basil or parsley, roughly chopped
*You can substitute any vegetables you like, but adjust cooking times based on your selections.

For Roasted Shallot Balsamic Vinaigrette:
2 teaspoons dijon mustard
2 tablespoons balsamic vinegar
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
5 tablespoons extra virgin olive oil, plus more as needed

Directions

Preheat oven to 450° F.
In a medium saucepan, combine the farro and water or broth over medium-high heat. Bring to boil, reduce heat to low, and cover and cook for 25 minutes. Set aside.
Cut the top ¼ inch off the shallot and lay it on a 10-inch square sheet of aluminum foil. Add the garlic cloves and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and loosely gather the foil to enclose. Place the foil packet on a baking sheet lined with parchment or a non-stick baking mat. Roast in the oven for 25 minutes.
Meanwhile, in a large mixing bowl, toss the sweet potato, parsnips and red onion with the remaining 4 tablespoons of olive oil. Season generously with salt and pepper. Add the vegetables, in a single layer, to the baking sheet with the foil packet and place back in the oven. Roast, stirring once, until vegetables are fork-tender and caramelized, 30–35 minutes. Set aside. Once cool enough to handle, open the foil packet and remove the flesh of the garlic and shallots, discarding their papers.
To make the dressing, add the roasted garlic and shallot to a blender. Add the dijon mustard, balsamic vinegar, salt and pepper and process until smooth. With the motor running, add the olive oil in a slow, steady stream until emulsified. If you want the dressing thinner, add extra olive oil, until desired consistency is achieved. Season again with salt and pepper and set aside.
To assemble, transfer the farro to a large mixing bowl and add the roasted vegetables. Add the vinaigrette to taste and stir to combine. Stir fresh herbs into the grain bowl. Season to taste with salt and pepper and serve at once.