Rachael Ray: Farro + Roasted Vegetables, Almond & Pomegranate


Rachael Ray: Scott Conant’s Farro With Roasted Root Vegetables, Spiced Almond & Pomegranate

Who was the one to claim that a meal isn’t complete without meat? While it’s likely still a staple ingredient in most households, Scott Conant proved that meat is most certainly not required. He prepared Farro with Roasted Root Vegetables, Spiced Almond and Pomegranate. This seasonal recipe is loaded with healthy nutrients and flavor, from the grain to the roasted vegetables, and even nuts and fruit! You pretty much have every section of the food pyramid covered with this recipe! Plus, it may seem like a gourmet meal, but it’s pretty simple to prepare!

To get the recipe, click next page.


Rachael Ray: Farro With Roasted Root Vegetables, Spiced Almond & Pomegranate Recipe Ingredients

Rachael Ray: Farro + Roasted Vegetables, Almond & Pomegranate

Scott Conant’s Farro with Roasted Root Vegetables and Spiced Almond and Pomegranate sounds like a complex meal, but this fall dish is beginner friendly! (arndog / Flickr)

For the Farro:

  • 3 qts water
  • 2 3/4 C farro
  • salt

For the Spiced Almonds:

  • 3 tbsp Kosher salt
  • 1 1/2 tsp cayenne
  • 1 lb whole almonds
  • 3/4 C granulated usgar
  • 3 tbsp paprika
  • 1 1/2 whole star anise
  • 2 tbsp egg white

For the Root Vegetables:

  • 1 carrot
  • 1/2 butternut squash
  • 1 medium-size celery root
  • 1 parsnip

For the Honey Mustard Vinaigrette:

  • 1/2 C blended oil
  • 1 3/4 tbsp honey
  • pinch of salt
  • 2/3 C olive oil
  • 1/2 C apple cider vinegar
  • 1 1/4 tbsp mustard
  • grated Parmesan
  • Maldon or sea salt
  • Parsley – roughly chopped
  • Pomegranate seeds – from one pomegranate


Rachael Ray: Farro With Roasted Root Vegetables, Spiced Almond & Pomegranate Recipe Directions

For the Farro:

  1. Bring the water to a boil in an 8-quart sauce pot and drop the heat to a simmer
  2. Add the farro and cook for 25- 30 minutes, until tender
  3. Strain, then save and chill
  4. Heat the oven to 350 degrees

For the Almonds:

  1. In a small bowl, mix the paprika, salt, sugar, and cayenne
  2. Break the star anise into a couple pieces, then toss with the rest of the spices
  3. Whisk the egg whites in a large bowl until frothy, then toss the egg white with the almonds to coat
  4. Add in the spice mixture and toss again until evenly coated
  5. Shake the coated almonds in a large colander to remove any excess spice mix
  6. Spread the nuts on the baking sheet in a single flat layer and bake for 25 minutes, stirring halfway through
  7. Remove from the oven and let the nuts cool on the sheet tray
  8. Throw away the pieces of star anise

For the Vegetables:

  1. Reduce the oven temperature to 350 degrees
  2. Peel all the vegetables, then slice them into large rectangles about an inch long and 1/4-inch wide
  3. Coat each vegetable separately in olive oil, then season with salt
  4. Roast each vegetable individually on a sheet pan until cooked through

To Assemble:

  1. Combine all the ingredients for the dressing in a bowl
  2. Puree with a hand blender until creamy
  3. Toss all the ingredients together in a bowl except for the pomegranate seeds
  4. Add 3/4 of the dressing, then season with salt
  5. Plate the salad in a large bowl, then top with pomegranate seeds
  6. Drizzle with more dressing then add grated cheese on top (optional)


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