Vegetables with Farro Recipe

Name: Vegetables with Farro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup farro, rinsed and drained; 1 3/4 cups low-sodium vegetable broth; 1 cup halved Brussels sprouts; 4 medium carrots, peeled and sliced 3/4-inch thick (1 1/4 cups); 1/2 medium fennel bulb, cored and cut into 1/2-inch dice (1 1/4 cups), fronds reserved; 1 1/2 tsp. dried rosemary; 3/4 tsp. salt; 1 orange, peeled and cut into pieces (1 cup); 3 green onions, sliced ( 1/2 cup); 2 Tbs. lemon juice

Servings: persons

1 cup farro, rinsed and drained
1 3/4 cups low-sodium vegetable broth
1 cup halved Brussels sprouts
4 medium carrots, peeled and sliced 3/4-inch thick (1 1/4 cups)
1/2 medium fennel bulb, cored and cut into 1/2-inch dice (1 1/4 cups), fronds reserved
1 1/2 tsp. dried rosemary
3/4 tsp. salt
1 orange, peeled and cut into pieces (1 cup)
3 green onions, sliced ( 1/2 cup)
2 Tbs. lemon juice

1
Stir together farro and broth in slow cooker.
2
Cover, and cook on high 1 hour.
3
Combine Brussels sprouts, carrots, fennel, rosemary, and salt in large bowl, then place vegetables on top of farro.
4
Cover with lid, adjust slow cooker setting to low, and cook 2 to 3 hours, or until vegetables are tender.
5
Let slow cooker stand, uncovered, 10 minutes.
6
Fluff farro mixture with fork, and transfer to serving bowl.
7
Garnish with orange pieces, green onions, and fennel fronds, and drizzle with lemon juice.

kcal

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Carbs

Protein

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 10 ingredients. The key ingredients include: 1 cup farro, rinsed and drained, 1 3/4 cups low-sodium vegetable broth, 1 cup halved Brussels sprouts, 4 medium carrots, peeled and sliced 3/4-inch thick (1 1/4 cups), and more.

Yes, Vegetables with Farro falls under the Soups & Stews 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.

Vegetables with Farro

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