Warm Roasted Beets and Carrots With Farro


On a recent visit with my parents, we strolled through the various food vendors at Chelsea Market. We happily came upon the Italian market where my parents were thrilled with the many goodies there. One thing they picked up was some Farro. Farro is a wonderful grain that is native to Italy. I wish it was gluten free so more people could enjoy it! It is very similar in texture to barley in the way it cooks up and has a similar nutty mouth feel.

When I was in Minneapolis at my parents, they prepared this lovely bag of Farro. As I was eating this, I thought about how versatile it was and how it would really go well with some Rosh Hashanah flavors. This Farro would be the perfect side dish with a slow-cooked brisket or even a grilled salmon. My parents cooked the farro rissoto style, giving it a really nice texture and bringing out all of the flavors of the other ingredients. I decided to cook this farro in a similar way. So happy I did.
This yummy farro recipe is a part of a special Rosh Hashanah blog party! Please see the details below and enter to win a fantastic giveaway for Levana Kirschenbaum’s latest cookbook, The Whole Foods Kosher Kitchen!

Warm Roasted Beets and Carrots with Farro
4 peeled and washed carrots
1 large golden beet, washed
1/2 head of garlic
2 shallots
1.5 tbsp. olive oil
1 small yellow onion, chopped
3 garlic cloves, chopped
1 shallot, chopped
1 cup farro
3-4 cups of warm vegetable broth
fresh ground pepper

Preheat the oven to 350.

Wrap the beets in foil and place in the oven.

In a large roasting pan, place the carrots as well as some foil wrapped garlic and shallots and place in the oven.

When veggies are done roasting, chop them up. Peel the beet first.
Heat up the olive oil in a large saucepan.
Saute the chopped onion for a couple of minutes. Add in the chopped garlic.  Add about a teaspoon of salt.
Add in the farro and stir. Let the farro toast in the pan for a few minutes. Your stove should be set to medium.
Pour in a cup of the vegetable broth and stir. Stir for a minute and then stir in the chopped and roasted veggies.
Keep stirring until the liquid evaporates.
Once the liquid evaporates, ladle in another cup of the vegetable broth. Keep repeating until you have used up the broth and the farro has softened. It will still be nutty in texture.
Add a bit of salt and pepper to taste and serve.
P.S. See below for links to more tasty Rosh Hashana treats as well as a chance to enter a giveaway to win a copy of Levana Kirschenbaum’s The Whole Foods Kosher Kitchen! 
Welcome to the first ever Jewish Holiday Blog Party, hosted by Jessie of Taste and Miriam of Overtime Cook, and sponsored by Kitchen Aid! As you may know, Rosh Hashanah, the Jewish New Year is coming up, and Jewish bloggers from all over the world are celebrating with all kinds of twists on traditional Rosh Hashanah foods.
To kick off the celebration, Levana Kirschenbaum is giving away a copy of her fabulous new book, The Whole Foods Kosher Kitchen to three lucky winners. To enter, leave a comment on this post. Limit one entry per reader per blog so click over to the other participating blogs below for your chance at additional entries! Giveaway ends 5 am eastern time on September 11th, 2012.

Prize is sponsored by Levana and available to readers from all blogs participating in the Rosh Hashanah Blog Party. Prize can only be shipped within the US. 
This is the first of hopefully many exciting Holiday Blog Parties, so if you would like to join in the fun, please email holidayblogparties@gmail.com.
Stop by and check out some of these amazing Rosh Hashanah themed recipes on the following blogs:

Challah and Bread:

Marlene of The Jewish Hostess made Apple Challah
Amanda of The Challah Blog made Pomegranate Challah
Shelly of The Kosher Home made Apple, Honey and Pomegranate Challah!
Sides, Salads and Starters: 
Sarah of Food, Words, Photos made Tzimmes (Rosh Hashanah Carrots)
Tali of More Quiche, Please made Roasted Beets and Butternut Squash
Roberta and Lois of Kosher Eye made Simanim Salad
Chanie of Busy In Brooklyn made Pomegranate Coleslaw
Rivki of Life in the Married Lane made Super Salad
Hannah of Cooking Manager made Beets Marinated with Ginger and Garlic
Sina of The Kosher Spoon made Pomegranate, Almond and Raisin Couscous
Shulie of Food Wanderings made Rosh Hashanah Salad
Hindy of Confident Cook-Hesitant Baker made Warm Roasted Beets with Farro
Sarah of Kosher Street made Sweet Potato Apple Tzimmes
Main Dishes:
Jessie of Taste made Smoked Salmon
Samantha of The Little Ferraro Kitchen made Chicken with Dates
Michele of Kosher Treif Cooking made Coconut Chicken Strips with two dipping sauces
Melinda of Kitchen Tested made Key Lime Glazed Duck
Stephanie and Jessica of The Kosher Foodies made Chicken Braised in Pomegranate
Liz of The Lemon Bowl made Beef Brisket
Estee of Anyone Interested? made Easy Breazy 5 Minute Brisket
Desserts and Drinks:
Miriam of Overtime Cook made Mini Apples and Honey Tarts
Laura of Pragmatic Attic made Fresh Ginger Honey Cake
Susan of The Girl in the Little Red Kitchen made Honey Caramel Apple Galette
Danielle of Hugs and Cookies xoxo made The World’s Best Rugelach
Amy of What Jew Wanna Eat made an Apple and Honey Cocktail
Nick of The Baking Process made Apple and Date Honey Squares
Lisa of The Monday Morning Cooking Club made Honey Chiffon Cake and Traditional Honey Cake
Leah of Cook Kosher made Pomegranate Ice Cream
Nossi of The Kosher Gastronome made Non-dairy Key Lime Cheesecake Bar with Key Lime Caramel
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