Nancy’s Recipes

Entrees

Winter Vegetables and Farro with Yogurt and Harissa

Featured Product: Nancy’s Organic Plain Whole Milk Yogurt 

 

Ingredients

  • 1 cup Farro, rinsed
  • 2 ½ cups Water
  • ¼ teaspoon Salt
  • 2 Heirloom Carrots, roughly chopped
  • 2 Beets, roughly chopped
  • ½ Bunch Rainbow Chard
  • Olive Oil, for drizzling
  • Salt and Pepper, to taste
  • 1 cup Nancy’s Organic Plain Whole Milk Yogurt
  • 1 tablespoon Fresh Lemon Juice
  • 1 tablespoon Harissa, or to taste
  • Salt and Pepper, to taste

 

Directions

  1. Cook the farro in a rice cooker with 2 ½ cups of water and ¼ teaspoon salt, according to manufacturer’s instructions.
  2. Preheat the oven to 375 degrees and prepare a baking sheet with parchment paper.
  3. Place the chopped vegetables on the parchment paper and drizzle with olive oil. Season with salt and pepper.
  4. Roast the vegetables for 20-25 minutes.
  5. Divide the cooked farro into two shallow bowls and layer with the roasted vegetables.
  6. In a small mixing bowl, whisk together the yogurt and lemon juice.
  7. Top each bowl with a dollop of the yogurt mixture, along with a small spoonful of harissa. Alternatively, 1 tablespoon of harissa may be incorporated into the yogurt mixture before topping the bowls.