Indian-Spiced Farro Pilaf with Roasted Vegetables

• •2 cup cauliflower florets
• •1 medium zucchini, cut into 1-inch pieces
• •2 large bell peppers, any color, cut into 1-inch pieces
• •1 small red onion, cut into wedges
• •2 tablespoon olive oil
• •0.5 teaspoon salt
• •0.3 teaspoon black pepper, freshly ground
• •0.5 teaspoon cumin powder
• •0.5 teaspoon coriander powder
• •0.3 teaspoon turmeric powder
• •0.5 teaspoon garam masala
• •1 cup farro, pearled or semi-pearled
• •2.5 cup vegetable broth
• •1 tablespoon ghee or unsalted butter
• •1 small onion, finely chopped
• •2 garlic cloves, minced
• •1 inch fresh ginger, grated or minced
• •0.5 teaspoon cumin seeds
• •0.3 teaspoon brown mustard seeds
• •3 green cardamom pods, lightly crushed
• •1 small cinnamon stick
• •1 bay leaf
• •0.5 teaspoon turmeric powder
• •1 teaspoon coriander powder
• •0.5 teaspoon cumin powder
• •0.3 teaspoon Kashmiri red chili powder or paprika
• •0.8 teaspoon salt
• •0.3 cup fresh cilantro, chopped
• •1 tablespoon fresh lime juice

Instructions

1. 1

   Preheat your oven to 400°F (200°C). In a large bowl, combine the cauliflower florets, zucchini, bell peppers, and red onion. Drizzle with 2 tablespoons of olive oil, then sprinkle with 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.5 teaspoon cumin powder, 0.5 teaspoon coriander powder, 0.25 teaspoon turmeric powder, and 0.5 teaspoon garam masala. Toss until the vegetables are evenly coated.

2. 2

   Spread the seasoned vegetables in a single layer on a large baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, stirring once halfway through. Set aside.

3. 3

   While the vegetables are roasting, rinse the farro under cold water until the water runs clear. Drain well.

4. 4

   In a medium heavy-bottomed pot or Dutch oven, melt the ghee or butter over medium heat. Add the cumin seeds, brown mustard seeds, crushed cardamom pods, cinnamon stick, and bay leaf. Sauté for 30-60 seconds until the mustard seeds begin to pop and the spices are fragrant.

5. 5

   Add the finely chopped onion to the pot and cook, stirring occasionally, for 5-7 minutes until softened and translucent.

6. 6

   Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

7. 7

   Add the rinsed farro to the pot, along with 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, and 0.25 teaspoon Kashmiri red chili powder (if using). Stir well to coat the farro with the spices and toast for 2-3 minutes, stirring constantly.

8. 8

   Pour in the vegetable broth and add 0.75 teaspoon salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 25-30 minutes, or until the farro is tender and most of the liquid has been absorbed. If the farro is still too firm, add a little more broth or water and continue to cook until desired tenderness is reached.

9. 9

   Remove the pot from the heat and let it rest, covered, for 5 minutes. Then, fluff the farro gently with a fork. Remove and discard the cinnamon stick, bay leaf, and cardamom pods (if desired).

10. 10

    Fold in the roasted vegetables, chopped fresh cilantro, and fresh lime juice (if using) into the farro pilaf. Gently combine until everything is well distributed.

11. 11

    Serve immediately as a satisfying main course.

Chef's Tips

• 💡For extra flavor, you can lightly toast the farro in a dry pan for a few minutes before adding it to the pot.
• 💡Adjust the amount of Kashmiri red chili powder (or use cayenne pepper for more heat) to suit your spice preference.
• 💡Feel free to experiment with other seasonal vegetables for roasting, such as sweet potatoes, carrots, or broccoli.
• 💡If you don't have pearled farro, you might need to soak the farro overnight and increase the cooking time slightly.
• 💡A dollop of plain yogurt or a sprinkle of toasted cashews can be a lovely addition when serving.