Vegan
Farro Pilaf with Roasted Cauliflower
Arugula Salad with Avocado
Ingredients
- 1½ Tbsp olive oil, divided
- 1 clove garlic, minced
- ½ cup uncooked farro
- 2 Tbsp dry white wine (or use broth)
- 1¼ cups vegetable broth
- 1 small head cauliflower, cut into ½-inch pieces
- ¼ tsp salt
- 2 Tbsp walnuts, chopped
Instructions
- Preheat oven to 400°F.
- Heat ½ Tbsp olive oil in a large saucepan over medium heat. Add garlic; cook 2 minutes or until fragrant. Add farro; cook 1 minute or until toasted. Add wine, and cook until most of the liquid has evaporated. Add vegetable broth; bring to a boil. Reduce heat, and simmer 30 minutes.
- Meanwhile, toss cauliflower with remaining 1 Tbsp olive oil and salt on a rimmed baking sheet. Bake 20 minutes or until browned, stirring once, and adding walnuts to pan during the last 2 to 3 minutes of cooking. Add cauliflower mixture to farro mixture.
Side Dish Ingredients
- 2 cups baby arugula
- 1 small avocado, sliced
- 2 Tbsp olive oil
- ½ Tbsp red wine vinegar
- ½ tsp honey
- ⅛ tsp garlic salt
Side Dish Instructions
- Combine arugula and avocado in a salad bowl. Whisk together oil, vinegar, honey and garlic salt. Drizzle dressing over salad; toss gently to coat.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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- Matching Grocery List
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