Can Can. Ellini.

[madbaker]

This week's Resolution Recipe: Roasted Carrot, Bean, and Farro Salad.

1 cup farro
5 Tbsp olive oil
1 tsp oregano
2 lbs carrots, halved or quartered lengthwise if they're fat
6-10 cloves garlic, minced (Ha! I used... more.)
1 red bell pepper, diced
10 sprigs fresh thyme
1/4 cup parsley
2 cups cannellini beans (I used a can)

Cook the farro in a big pot with plenty of salted, boiling water. Cook to al dente, 20-25 minutes. Strain the farro, and while still warm, toss with 2 Tbsp olive oil and the oregano. Set aside.

Heat oven to 500. In a large bowl, toss the carrots and garlic with 3 Tbsp olive oil, 1 tsp salt, and thyme. Arrange in a single layer on a sheet pan. Use the bottom rack of the oven and roast for 6 minutes, then rotate and shake the pan, and roast another 6-8 minutes. The carrots should be al dente but soft and cuttable with a fork. Remove from the oven and cool.

Discard the thyme. Toss the carrots, garlic, parsley, and bell pepper with the farro. Gently fold in the beans. Check seasoning and add salt and pepper if desired.

What worked: This was a pretty, nice cold summer salad. Filling and satisfying.

What didn't: We were pretty happy with it. The carrots could have cooked a bit longer - they were not quite fork-tender. On the other hand, as was they provided crunch that the rest of the salad did not.

Will I make it again? Probably. I could see halving this recipe and using it as a side dish with grilled steak or tuna.

Comments

[madbaker]

It was, and because I diced it the pieces didn't have as much crunch as you'd normally expect. But yeah, good make-ahead meal.