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
- Cook the farro in a rice cooker with 2 ½ cups of water and ¼ teaspoon salt, according to manufacturer’s instructions.
- Preheat the oven to 375 degrees and prepare a baking sheet with parchment paper.
- Place the chopped vegetables on the parchment paper and drizzle with olive oil. Season with salt and pepper.
- Roast the vegetables for 20-25 minutes.
- Divide the cooked farro into two shallow bowls and layer with the roasted vegetables.
- In a small mixing bowl, whisk together the yogurt and lemon juice.
- 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.