Most of the time on this blog I focus on main dishes or the protein for a meal. With that in mind today’s recipe is a side dish. This dish is great because you can change it up based on the ingredients you have on hand. I’m going to lay this recipe out a little differently than normal so hang with me.
- Olive Oil or Butter
- Lemon or Red Wine Vinegar
- Salt and Pepper to taste
- Cook the farro according to the package directions. Set aside until vegetables are done.
- A) If using carrots peel and chop. If using radishes slice. Dice up your fennel and save the green tops to add at the end. **You can use anyone or combination of these. My favorite is radish and carrots** Put selected vegetables on a baking sheet and drizzle with olive oil. Roast in oven at 425℉ for 20 minutes.
- B) If you want to use asparagus, break the ends and toss then cut into 1 in. pieces. Saute in olive oil.
- C) Diced shallot can be added to the vegetables before you roast them or to the asparagus before being sauted.
- Combine your cooked vegetables with the cooked farro.
- Add 1-2 tbs. butter or olive oil to farro and vegetable mix. Juice half a lemon or 1 tbs. red wine vinegar and salt and pepper to taste.
- If you used fennel, garnish with the greens from the top of the plant.
**Tips** I have used the dill-chive butter in place of regular butter or olive oil in both the root vegetable version and the asparagus version of this recipe.
I don’t have a picture of the time I made this recipe with the asparagus but it is fantastic, especially with lemon juice. Also, as you can tell I like to pair this recipe with salmon.
For two adults I do 3 large carrots, 1/2 a bunch of radishes, and one small fennel bulb. Half a bunch of asparagus is normally enough if you go with that version of the recipe.
Let me know what you think of this recipe and any variations you do to it! May the 4th be with you! Have a great weekend!.