Warm Vegan Farro Bowl [Farro con Verdure Grigliate]
Author: 
Serves: 3-4
 
Ingredients
  • 8.8 (250 g) quick-cook farro
  • 2 carrots
  • 1 small purple onion
  • 10 brussel sprouts
  • 6-7 white mushrooms
  • a handful of broccoli florets
  • 4-5 asian eggplant (can sub with ½ regular eggplant)
  • a small bunch of parsley, finely chopped
  • 1 lemon, juiced
  • salt and pepper to taste
  • extra-virgin olive oil
Instructions
  1. Peel carrots and cut them in half lengthwise. Then cut each piece in ¼-inch thick half rounds.
  2. Peel onion and cut it in half, lengthwise; cut onion in ¼ inch-thick slices.
  3. Rinse brussel sprouts, cut their stems, remove outer and blemished leaves, and cut it in quarters.
  4. Clean mushrooms from dirt and remove the tip of the stem. Cut each mushroom in ⅛-inch thick slices.
  5. Cut broccoli florets lengthwise in smaller and even pieces.
  6. If you're using an asian eggplant (it's long, thin and bright purple), cut it in ¼-inch thick slices. If you're using a regular eggplant, cut it in small and even cubes.
  7. Now that all vegetables are clean and cut, grill them separately on a grill pan, lightly brushed with extra-virgin olive oil. Cooking time varies according to the type of vegetable...Make sure they're cooked but not mushy. Sprinkle them with a bit of salt and pepper. As you cook one veggie at a time, transfer them onto a large plate.
  8. Bring a pot of salted water to a boil. Cook farro according to package instructions (mine took 10 minutes). Once it's cooked, drain and pour into a large pan, over medium heat. Add vegetables, lemon juice, chopped parsley and, if needed, salt and pepper. Cook farro with the vegetables for 2-3 minutes, until all flavors come together and vegetables are warm again. Serve immediately.
Notes
-The eggplants I used are called "melanzane perline" and they can easily be substituted with Asian (or Chinese) eggplants.
- In case you're wondering where you can find it, Trader Joe's sells 10 minute farro.
-While this recipe makes enough to serve five or six as a side, it will serve 3 or 4 as a main lunch salad.
Recipe by Very EATalian at https://www.veryeatalian.com/warm-vegan-farro-bowl/