Recipe Library
Farro & Vegetable Bowls with Lemon-Shallot Herb Sauce
Farro bowls brim with roasted vegetables, their earthy sweetness mingling with a bright, lemony herb sauce that coats each bite in fresh, garlicky flavor. A scattering of pistachios adds a satisfying crunch.
- Total
- 20 min
- Prep
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 331
- Protein
- 10g
- Carbs
- 37g
- Fat
- 21g
- Fiber
- 8g
- Sugar
- 3g
- Sodium
- 137mg
Ingredients
- 3/4 cup extra-virgin olive oil
- 1 small shallot, chopped
- 6 cloves garlic, chopped
- 1/2 cup fresh cilantro
- 1/4 cup fresh dill
- 1/4 cup fresh flat-leaf parsley
- 2 tablespoons fresh oregano
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 2 cups cooked farro
- 4 cups roasted vegetables, such as asparagus, radishes and/or fennel
- 4 tablespoons chopped unsalted roasted pistachios
Instructions
- Combine oil, shallot, garlic, cilantro, dill, parsley, oregano, lemon zest, lemon juice and salt in a blender; blend until smooth.
- Divide farro among 4 bowls. Top each bowl with vegetables and drizzle with 1 1/2 tablespoons sauce (reserve remaining sauce for another use). Sprinkle with pistachios.