Ingredients
1 cup Farro
2 cups Water
2 Parsnips
¾ medium Red Onion
2 Carrots
2 cups Arugula
2 tsp. Lemon Juice
1/3 cup + 2 Tbsp. Olive Oil
½ tsp Salt
½ tsp Pepper
❃❃Serves 4❃❃
Preparation
Preheat oven to 425, line a baking sheet with foil and spray with non-stick cooking spray.
Chop onion, carrots and parsnips into bite size pieces and chop arugula.
Roast Vegetables
Lay vegetables out on the sheet pan and cover with 2 Tbsp. olive oil, salt and pepper. Mix together so all vegetables are coated and spread into an even layer.
Roast in the oven for about 25minutes. If you prefer really soft vegetables roast longer and if you prefer a little crispier roast a little less than 25 minutes.
Make Farro
Add farro and water to a saucepan and follow package instructions or simmer for about 20-30 minutes until slightly soft and water has absorbed.
Remove from heat and add to a bowl with the 2 tsp. of lemon juice and 1/3 cup olive oil.
Assemble
Once vegetables are done add to the farro mixture, season to taste with salt and pepper and serve.