Toasted farro with flax-coated carrots and scallions Recipe

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Cooking with Seeds: 100 Delicious Recipes for the Foods You LoveI eat grains topped with myriad roasted vegetables for dinner and lunch several times a week. It’s so easy to make large batches of both, and because they reheat really well (but are also great at room temp bonus!), they are perfect for leftovers. And amazingly, almost any combination works. Part of what makes this meal so delicious is the toppings so don’t skimp! I have listed my favorites but give fresh salsa, guacamole, sour cream, goat cheese, or feta a try. Store in an airtight container, in the refrigerator, for up to five days.

  • Yield: 6 Servings

Ingredients

  • 1 pound carrots, halved lengthwise
  • 8 scallions, white and light green parts left whole, plus ½ cup sliced dark green parts
  • 2 tablespoons flax seeds, coarsely ground
  • 1½ teaspoons cumin seeds
  • 6 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 cup farro
  • 1 sprig fresh oregano
  • 15.5 ounce black beans, drained and rinsed
  • 1 cup fresh cilantro leaves and tender stems, chopped
  • ¼ cup toasted sunflower seeds
  • 1 teaspoon finely grated lime zest, plus 2 tablespoons lime juice
  • Queso fresco, for serving
How to Make It
  1. Preheat oven to 450°F.
  2. Toss together the carrots, scallion whites, flax seeds, cumin seeds, and 2 tablespoons of the oil. Season with salt and pepper. Roast on a rimmed baking sheet, tossing once, until the carrots are golden brown and tender, 20 to 25 minutes.
  3. While the carrots roast, cook the farro. Heat a medium saucepan over medium-high heat for 30 seconds. Add 1 tablespoon of the oil and heat for 10 seconds. Add the farro and oregano. Cook, stirring occasionally, until the farro is darkened and smells toasty, 4 to 5 minutes. Cover with water and simmer until the farro is tender, 18 to 20 minutes. Drain and shake to remove as much of the water as possible. Discard the oregano. Return the farro to the pot and stir in the beans.
  4. Combine the cilantro, sunflower seeds, lime zest, lime juice, scallion greens, and the remaining 3 tablespoon of oil in a bowl. Season with salt and pepper.
  5. Serve the vegetables over the farro drizzled with the cilantro dressing and topped with queso fresco.
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