We are starting the final week of blogging marathon# 38 today and I chose a relatively simple theme. I am going to be revisiting some of my old posts and updating them with new pictures.
Today I am updating my hearty and healthy Farro salad with roasted vegetables post. I don’t know what I was thinking when I was taking those pictures, I used my used pizza stone with stains on them which wasn’t the best of backgrounds to use. So here is a simple salad with some updated pictures.
Ingredients: Makes 1 big serving or 2 smaller servings
1cupMushrooms- quartered if big or halved if small
1tspHerbe de Provence
1tspGarlic Olive Oil
2tspsBalsamic Vinegar(I used white balsamic as I was out of regular balsamic)
2tbspsMint- finely chopped
1ozCheese. Fontina - diced (optional)
to tasteSalt Pepperand
Cook Farro: I soaked farro overnight, but soaking is not required. Combine farro with 2 cups of water, bring to a boil and, lower the heat and simmer for 20-25 minutes or until all the water is absorbed and farro is tender. Even after completely cooked farro has considerable bite, it will not be too soft or mushy.
Roasting Vegetables: Preheat the oven to 425°F. Line a baking sheet with aluminum foil and add all the chopped veggies. Drizzle 2tbsp olive oil, herbe de provence, salt and pepper. Mix everything well and bake for 25-30 minutes or until the veggies start to caramelize around the edges.
Assemble: Combine, roasted veggies, garlic oil, balsamic vinegar, chopped mint, cheese, salt and pepper. Mix well and serve warm or at room temperature or chilled.