Roasted tomato & farro bowl
290 cals, 8p, 39c, 8f (per meal)
4 tbsp chopped (15g)
1 clove (57g)
2 tbsp (30mL)
1 cup (208g)
2 tbsp (30mL)
1 tsp, leaves (1g)
4 clove(s) (12g)
1 lbs (454g)
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.