Meal Details
1. Roasted tomato & farro bowl
145 cals, 4p, 20c, 4f (per meal)
2 tbsp chopped (8g)
1/2 clove (28g)
1 tbsp (15mL)
1/2 cup (104g)
1 tbsp (15mL)
4 dash, leaves (1g)
2 clove(s) (6g)
1/2 lbs (227g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Bring a pot of salted water to a boil. Add farro and cook according to package instructions. Drain and set aside.
2
Preheat oven to 425°F (220°C).
3
On a baking sheet, toss tomatoes with just half of the olive oil, garlic, oregano, and some salt and pepper. Roast for 15-20 minutes, until tomatoes burst.
4
In a large bowl, combine the remaining oil, red wine vinegar, and shallot. Stir to mix.
5
Add the cooked farro and roasted tomatoes (including any juices from the baking sheet) to the bowl and toss.
6
Once slightly cooled, mix in the fresh parsley. Season with salt and pepper to taste. Serve.