Farro Salad with Roasted Carrots and Caraway
Remember those roasted carrots I blogged about on Monday? Turns out they are pretty great used in a grain salad as well as on their own. This is one of those recipes I read about in a food magazine, although I didn’t really write down the recipe, just the idea. You don’t have to use farro for this, but could also use wild rice, brown rice, barley, wheat berries, or just about any other hearty whole grain. I used whole caraway seeds which give this an interesting sort of rye bread hint of flavor. But if you don’t like whole seeds in your food, you could grind them up first.
This recipe would be nice with some toasted nuts on top – pine nuts, almonds, pecans, or a mix – but I forgot I was toasting them to include until they were completely burned (unfortunately, that’s a regular occurrence in my house, and is clearly the sign of someone trying to do too many things at the same time). Serve this as an interesting side dish or as a vegetarian lunch dish. And feel free to add more yogurt or olive oil if you want the dressing a bit creamier. And by the way, don’t tell your kids you’re making something incredibly healthy for them, just serve this and watch them gobble it up!
- 2 cups cooked farro
- 1-2 green onions, chopped
- 6-8 medium carrots, roasted and diced
- ¼ cup nonfat Greek yogurt
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon caraway seeds, whole or ground
- Sea salt and freshly ground pepper
- Combine the faro with the onions, carrots, yogurt, and olive oil and mix until well combined. Stir in the caraway seeds and season with salt and pepper to taste. Serve warm, at room temperature, or refrigerate until ready to serve.