Roasted Tomato and Farro Side Dish
- 2 pints grape tomatoes
- 4 cloves garlic, minced
- 1 1/2 tsp chopped fresh rosemary 7 mL
- 2 Tbsp no-salt-added vegetable or chicken broth 30 mL
- 1/4 tsp ground black pepper 1 mL
- 1 cup farro* 250 mL
- 2 cups sodium-reduced vegetable or chicken broth 500 mL
- 3 Tbsp chopped fresh parsley, divided 45 mL
- 1 clove garlic, minced
- 1/4 cup chopped sundried tomatoes (not in oil) 60 mL
- 1 Tbsp canola oil 15 mL
- 1 Tbsp white balsamic vinegar 15 mL
- 2 Tbsp shaved Asiago 30 mL
- 1. Preheat oven to 400 °F (200 °C).
- 2. In medium bowl, toss together tomatoes, garlic, rosemary, broth and pepper. Onto parchment paper-lined baking sheet, spread tomatoes and roast for 30 minutes. Set aside to cool.
- 3. Meanwhile, in saucepan, bring farro, broth, 1 Tbsp (15 mL) parsley and garlic to boil. Reduce heat to simmer; cover and cook for about 15 minutes or until farro is tender but still firm. Remove from heat and stir in sundried tomatoes; cover and let stand for 5 minutes to rehydrate tomatoes.
- 4. In large bowl, combine tomatoes with farro and drizzle with oil and vinegar. Toss to coat and sprinkle with Asiago.
- Tip: Farro is a wheat grown in Italy but now available worldwide. Barley is a great substitute if you can’t find it.
1/2 cup (125 mL) roasted tomatoes and 1 1/2 cups (375 mL) farro mixture
|Gras saturés||0.5 g|
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