Vegetables with Farro

Name: Vegetables with Farro
Ingredients: 1 cup farro, rinsed and drained; 1 3/4 cups low-sodium vegetable broth; 1 cup halved Brussels sprouts; 4 medium carrots, peeled and sliced 3/4-inch thick (1 1/4 cups); 1/2 medium fennel bulb, cored and cut into 1/2-inch dice (1 1/4 cups), fronds reserved; 1 1/2 tsp. dried rosemary; 3/4 tsp. salt; 1 orange, peeled and cut into pieces (1 cup); 3 green onions, sliced ( 1/2 cup); 2 Tbs. lemon juice

10 ingredients

7 steps

Ingredients

1 cup farro, rinsed and drained
1 3/4 cups low-sodium vegetable broth
1 cup halved Brussels sprouts
4 medium carrots, peeled and sliced 3/4-inch thick (1 1/4 cups)
1/2 medium fennel bulb, cored and cut into 1/2-inch dice (1 1/4 cups), fronds reserved
1 1/2 tsp. dried rosemary
3/4 tsp. salt
1 orange, peeled and cut into pieces (1 cup)
3 green onions, sliced ( 1/2 cup)
2 Tbs. lemon juice

Directions

1

Stir together farro and broth in slow cooker.
2

Cover, and cook on high 1 hour.
3

Combine Brussels sprouts, carrots, fennel, rosemary, and salt in large bowl, then place vegetables on top of farro.
4

Cover with lid, adjust slow cooker setting to low, and cook 2 to 3 hours, or until vegetables are tender.
5

Let slow cooker stand, uncovered, 10 minutes.
6

Fluff farro mixture with fork, and transfer to serving bowl.
7

Garnish with orange pieces, green onions, and fennel fronds, and drizzle with lemon juice.