Farro bowl with Brussels sprouts and eggplant. 1/11/22

The dish I made is an adaptation of a NY Times Cooking recipe, Quinoa bowl with crispy Brussels sprouts and eggplant. https://cooking.nytimes.com/recipes/1020741-quinoa-bowl-with-crispy-brussels-sprouts-eggplant-and-tahini?smid=ck-recipe-iOS-share. I changed the grain to farro and eliminated the tahini sauce replacing it with a yogurt based sauce.

Farro grain bowl with sheet pan Brussels sprouts and eggplant, sliced cherry tomatoes, edamame and a yogurt sauce

I made the farro in the same way as I make brown rice, in the oven. Set the oven to 375F. In a sprayed 9X9 baking dish add 1.5 cups of rinsed farro, 1 tsp. of table salt, and 2 1/3 cups of hot/boiling water. Cover tightly with aluminum foil and cook for an hour. Take the farro (or brown rice) out, fluff it with a fork, and recover for 5 minutes. Perfect every time.

Then I hiked the oven temperature up to 425 and cooked the sprouts and eggplant that I had cut up and tossed in olive oil and salt. They were nicely browned and done in 30 minutes.

I put 2/3 cup of farro in a bowl, took a healthy portion of the roasted vegetables, and added some sliced cherry tomatoes and edamame. I wish I could tell you more about the sauce but I kept adding stuff until it tasted okay – Greek yogurt, lemon juice, peanut butter powder, sesame oil, garlic, and salt. Also a little water to thin it out. I was trying to avoid using tahini but if you don’t mind the calories then use tahini and keep the dish vegan.

The family declared the grain bowl a success and suggested that we make it again. That’s the highest praise a dish can get.

This entry was posted in American, Grains, Healthy tips, Kitchen tips, Legumes, Methods, Recipes, Sheet pan, Vegan, Vegetables, Vegetarian and tagged , . Bookmark the permalink.

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