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.