This is a rich, satisfying grain salad that can be served warm or cold. It is a bit hearty for hot weather so I typically reserve it for the other 3 seasons.
Ingredients
1 lb. farro
1 bay leaf
1/2 lb carrots, cut into thumb-sized cubes
1/2 lb. parsnips, cut into thumb sized cubes
1 red onion, peeled and diced
1/2 c. olive oil
5 sprigs of fresh thyme in whole form
sea salt and pepper
1/2 dried cranberries
3 T. balsamic vinegar
Preheat oven to 425
- Bring salted water to a boil, add the farro and bay leaf. Cook until tender, but still chewy - approx 20-35 minutes
- while farro cooks, toss diced vegetables on a baking sheet with the onion and 1 T olive oil and thyme, seasoning with salt and pepper
- Roast the vegetables, stirring once at midway for 20 minutes until cooked and browned on the outside
- When farro is cooked, drain well and remove the bay leaf. Transfer to a bowl and mix in remaining olive oil and stir in cranberries
- Stir in root vegetables and remove the thme branches
- Taste for seasonng, add balsamic vinegar and more olive oil if needed. Add a splash of lemon to bring out the flavor.