So many beautiful colors and textures in this dish!
Farro is a healthy ancient grain that contains high amounts of fiber and protein (8g of each per 1 cup cooked). If you're like me, once in awhile you crave something other than brown rice and quinoa. I enjoy the nutty flavor and texture of farro, and I think you will too!
I prepared the farro on the stovetop and prior to straining, mixed in 1.5 cups of spinach to wilt. Meanwhile, I chopped up 1 lb of rainbow carrots and 2 leeks and lightly coated the vegetables with olive oil, salt, pepper and thyme. I roasted the vegetables on 400 degrees for 30-45 minutes, or until they were crispy on the edges.
Mix together the cooked farro with the roasted vegetables, and add a splash of red wine vinegar to taste. Feel free to add in chickpeas, edamame, or beans if desired. I think you'll enjoy the different flavors and textures of the dish, all while delivering a healthy amount of protein, fiber, and more than 10 different vitamins and minerals. ENJOY!