Roasted Winter Fruits And Vegetables With Farro Porridge Recipe

Name: Roasted Winter Fruits And Vegetables With Farro Porridge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Porridge:; 9 cups water; 1/2 teaspoon kosher salt; 2 cups uncooked pearled farro; 3 ounces pecorino Romano cheese, grated (about 3/4 cup); 2 tablespoons butter; Vegetables:; 1 pound medium beets (preferably Chioggia or gold), trimmed and scrubbed; 12 ounces baby carrots, trimmed; 1/4 cup olive oil, divided; 1 teaspoon kosher salt, divided; 3/4 teaspoon freshly ground black pepper, divided; 10 thyme sprigs, divided; 2 Bosc pears, halved vertically; 1 Honeycrisp apple, halved vertically; 3 sage sprigs; 1 cup bottled roasted chestnuts

Servings: persons

Porridge:
9 cups water
1/2 teaspoon kosher salt
2 cups uncooked pearled farro
3 ounces pecorino Romano cheese, grated (about 3/4 cup)
2 tablespoons butter
Vegetables:
1 pound medium beets (preferably Chioggia or gold), trimmed and scrubbed
12 ounces baby carrots, trimmed
1/4 cup olive oil, divided
1 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
10 thyme sprigs, divided
2 Bosc pears, halved vertically
1 Honeycrisp apple, halved vertically
3 sage sprigs
1 cup bottled roasted chestnuts

1
To prepare porridge, bring 9 cups water and 1/2 teaspoon salt to a boil over high heat in a large Dutch oven; stir in farro. Reduce heat, and simmer 1 hour or until farro has released its starch. Remove from heat. Stir in cheese and butter.
2
Preheat oven to 400u00b0. While farro cooks, prepare vegetables. Prepare 2 (24 x 18-inch) sheets of foil. Place beets in center of 1 sheet. Place carrots in center of other sheet. Sprinkle each with 1 tablespoon oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 5 thyme sprigs. Seal packets tightly. Place packets directly on the floor of the oven. Roast carrots at 400u00b0 for 25 minutes or until tender, turning every 10 minutes. Roast beets 50 minutes or until very tender, turning every 20 minutes. Remove from oven. Peel and quarter beets.
3
Heat remaining 2 table-spoons oil in a large cast-iron skillet over medium heat. Add pears and apple, cut side down, to skillet; cook 4 minutes. Reduce heat to medium-low; cook 12 minutes or until caramelized. Turn fruit over. Add sage to pan. Roast at 400u00b0 for 10 minutes. Add chestnuts to pan; roast an additional 5 minutes. Discard sage. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add beets and carrots to pan; heat thoroughly. Quarter pears; cut apple into 8 wedges.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Porridge:, 9 cups water, 1/2 teaspoon kosher salt, 2 cups uncooked pearled farro, and more.

Yes, Roasted Winter Fruits And Vegetables With Farro Porridge falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Winter Fruits And Vegetables With Farro Porridge

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