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grilled vegetables and farro recipe

Written on Tuesday, September 6, 2016 | 3:45:00 PM

makes: 6 servings (1 cup each)

prep: 20 minutes       grill: 10 minutes      stand: 30 minutes

Ingredients : 
- 2½ cups reduced-sodium chicken broth
- 1¼ cups pearled farro, rinsed and drained
- 2⁄3 cup lemon juice
- 3 tablespoons olive oil
- ½ teaspoon black pepper
- 1 Japanese eggplant (about 6 ounces), halved lengthwise
- 1 small zucchini or yellow summer squash, halved lengthwise
- 1 large portobello mushroom, stem removed
- 1 medium red sweet pepper, quartered
- ½ cup snipped fresh parsley
- 1⁄3 cup slivered red onion
- 2 tablespoons snipped fresh mint
- 2 tablespoons crumbled reduced-fat feta cheese

Preparation Method :
1) In a medium saucepan bring the broth to boiling. Stir in farro. Return to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until farro is tender and most of the broth is absorbed. Drain any excess broth.

2) Meanwhile, in a small bowl stir together the lemon juice, olive oil, and black pepper. Brush eggplant, zucchini, mushroom, and sweet pepper lightly with lemon juice mixture. Set remaining lemon juice mixture aside.

3) For a gas or charcoal grill, place the vegetables on the grill rack directly over medium heat. Grill, covered, allowing 5 to 6 minutes for zucchini, 8 to 10 minutes for eggplant and sweet pepper, and 10 to 12 minutes for mushroom or just until tender, turning once halfway through grilling.

4) Wrap sweet pepper in foil and let stand for 15 minutes. Peel and remove charred skin from pepper. Coarsely chop pepper and remaining vegetables. In a large bowl combine vegetables, farro, parsley, onion, mint, and the remaining lemon juice mixture. Toss to combine. Let stand for 30 minutes to 1 hour before serving. Sprinkle with feta cheese.

*test kitchen tip: As a side dish, serve ½-cup portions of the vegetable-farro mixture.


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