Low Iodine Farro Pilaf with Turmeric, Roasted Vegetables & Herbs
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Learn more →Ingredients
4 servings
- 1 cup semi-pearled farro
- 3 tbsp extra-virgin olive oil, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ¼ tsp black pepper
- 2 ½ cups low-sodium vegetable broth
- ½ tsp salt, divided
For the roasted vegetables
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, cut into ½-inch pieces
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh lemon juice
- ¼ cup dry-roasted pumpkin seeds (optional)
Can be omitteddry-roasted pumpkin seeds
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the cherry tomatoes and zucchini on a rimmed baking sheet, drizzle with 1 tbsp of the olive oil, and season with 1/4 tsp of the salt. Roast for 20–25 minutes, until the tomatoes are blistered and the zucchini is tender and golden at the edges.
- 2
While the vegetables roast, heat the remaining 2 tbsp olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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