A couple of months ago, I challenged myself to go on a strictly whole foods diet.
I thought it would be tough.
It wasn’t. Like at all.
In thirty days, I lost six pounds without making any other changes. In the thirty days after that, I lost another four pounds. And while that part was lovely, the best part about the new diet is it brought with it more energy, clearer skin, better sleep and no afternoon slump.
But, well, stress reared its ugly head in my life and the only cure for stress is cake. Wait, that can’t be true, right?
So, it’s time to get back on track. I’ll be sharing some of the things I make with you here in the months ahead. I promise, I’ll only share the creations that actually taste good.
When I was eating clean, I bought a bag of farro because I’d read about what a good source of protein it is. I’m not vegan, but I’m not great at cooking meat and I’m beyond bored with chicken, so I’m always looking for a simple protein source. Farro is also a great source of fiber a complex carb, which helps to keep you feeling full and regulates your blood sugar.
When our CSA box arrived this week, it was overflowing with the most fantastic rainbow carrots. I knew I would want to roast them and considered serving them with quinoa, but decided quinoa was too delicate for the chunky carrots. So, I grabbed the farro and took a chance.
And wow… it was perfect.
This dish was truly fantastic and requires very little hands on time. Bonus!
Farro with roasted rainbow carrots and onions
- 1 c. farro
- 3 c. water
- 10-12 whole rainbow carrots with stems trimmed (purple, yellow, orange and red)
- 1 medium yellow onion, peeled and quartered
- olive oil
- kosher salt
- freshly ground pepper
- 1 tablespoon Herbs de Provence
To prepare the vegetables:
- Preheat oven to 400 degrees.
- Line a large baking sheet with parchment paper.
- Wash the carrots well, but don’t peel them.
- Arrange carrots and onions on the baking sheet and lightly drizzle with olive oil and season with kosher salt, fresh pepper and Herbs de Provence.
- Roast for 45 minutes or until fork tender.
- Carefully cut carrots into bite-sized pieces.
To prepare the farro:
- Thoroughly rinse and drain the farro.
- Add farro to lightly-salted water in a medium saucepan and bring to a low boil for 15-18 minutes or until it’s al dente and the liquid is absorbed.
Top farro with carrots and onions and enjoy!