Farro with Parsnips and Carrots

Farro is probably one of my favorite grains. I might even like it better than rice. It is used in Italian cooking, and it is related to wheat. It has a nutty, earthy flavor, and a chewy texture that make it great as a risotto. Sometimes I see recipes that use it in a salad or use it on top of something else, but I mostly like it as the base of a dish, so you can really enjoy a mouthful of it. This recipe makes the most of the complimentary flavors of sweet roasted root vegetables and farro.
original recipe via zweitesfruehstueck.blogspot.com

Grocery list items:
Parsnips (2 large)
Baby carrots (12-14)
White potatoes (2 medium)

The original recipe for this dish makes it into a salad, but I was feeling something comforting and warm, so I made it into a sort of risotto. Roasting the vegetables takes about 40 min, but it's totally worth it for the great flavor that root vegetables get, plus you can always do something else while they're in the oven. Parsnips are such a great vegetable - I love that they're kind of like carrots and kind of like potatoes, and so sweet when they are cooked.

Farro with Parsnips and Carrots
Parsnips, 2 large
Baby carrots, 12-14
White potatoes, 2 medium
Garlic, 4 cloves
Olive oil, 3 tbsp
salt
Farro, 1 1/2 cups
Onion, diced
2 cups water or stock
Sriracha (optional)

Preheat oven to 400 degrees Fahrenheit. Chop the parsnips, carrots, and potatoes into matchsticks. They should be fairly small and thin, and as an added bonus this shortens cooking time. Peel garlic cloves and leave whole. Toss together the vegetables with 2 tbsp olive oil and salt, then roast in the oven for about 30-40 min, stirring halfway through. The vegetables should get some nice, crispy brown edges.

While the vegetables roast, sauté onion in the pot you will use for the faro. Cook until softened, about 5 min. Add the farro and water or stock, then bring to a boil. Lower heat and simmer, cooking until the farro is soft but not mushy, and still a bit chewy, about 10-15 min. Drain any extra water, then mix everything together.

If you like a little bit of spice, I added some sriracha sauce to this, which went really well with the sweet flavors of the roasted vegetables. You could also add cheese, like goat cheese or feta or mozzarella, or make a dressing like the one suggested in the original recipe. A drizzle of maple syrup would probably also be delicious! Other root vegetables would be tasty in this too, like sweet potato, or maybe beets. Anyway, as long as you don't overcook the farro (so long as it doesn't turn to farro oatmeal) this dish is easy and adaptable. I will definitely be experimenting with it in the future.

Farro with Parsnips and Carrots
Parsnips, 2 large
Baby carrots, 12-14
White potatoes, 2 medium
Garlic, 4 cloves
Olive oil, 3 tbsp
salt
Farro, 1 1/2 cups
Onion, diced
2 cups water or stock
Sriracha (optional) 

Directions: 
1. Preheat oven to 400 degrees Fahrenheit.
2.Chop the parsnips, carrots, and potatoes into matchsticks..
3. Peel garlic cloves and leave whole.
4.Toss together garlic and vegetables with 2 tbsp olive oil and salt, then roast in the oven for about 30-40 min, stirring halfway through.
5. Sauté onion in the pot you will use for the farro until soft.
6. Add farro and water or stock to pot and bring to a boil.
7. Lower temperature to a simmer and cook farro until softened but still chewy, about 10-15 minutes.
8. Drain any extra water and mix together with roasted vegetables. Add sriracha if desired.