Tips For Making Warm Farro Salad With Tahini Drizzle:

This is basically a one pot meal with the exception of the farro.  To save on time, make the farro ahead of time and store in the refrigerator.  Then make the recipe and stir in the cooked farro at the end.  Heat through.

I will also make the Tahini Drizzle ahead of time.  The recipe for this makes a larger batch but I use it on so many things that I welcome the extra.  Here is how you make the Tahini Drizzle:

1/2 cup tahini

4Tbsp fresh lemon juice

1 garlic clove minced

1/4 teaspoon salt

1/2 teaspoon paprika

1/4 cup water, plus more if necessary

Whisk all of the ingredients together adding more water until it is the consistency of a drizzle…not too watery but able to pour or drizzle.

NOTE: Tahini Drizzle can firm up in the refrigerator.  To refresh simply allow to sit on the counter for a few minutes and then add more water until the desired consistency is reached.

Store Warm Farro Salad With Tahini Drizzle in an airtight container for 1 week in the refrigerator. Store Farro Salad and Tahini Drizzle in the refrigerator separately.   You can also place in a zipper freezer bag and freeze for up to three months.

Warm Farro Salad With Tahini Drizzle

This Warm Farro Salad With Tahini Drizzle will fill you up in one bowl of warm farro mixed with sweet potatoes, broccoli, mushrooms, and dried cranberries.  Drizzle it with some garlic tahini sauce and you have a homemade plant-based comfort meal in no time.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course dinner, lunch

Cuisine American

Servings 6

Calories 365 kcal

Ingredients

  

1x2x3x

For The Farro Salad

• 1 cup farro
• 2 cups vegetable broth
• 2 cups chopped broccoli florets (rough chopped)
• 1 Tbsp olive oil
• 2 Tbsp balsamic vinegar
• ¾ cup frozen onion* or diced onion
• 4 cloves garlic minced
• ½ cup frozen mushrooms*
• 1 cup frozen sweet potatoes*
• ½ teaspoon thyme
• ½ cup dried cranberries
• ¼ cup chopped cilantro
• ½ teaspoon salt
• black pepper to taste

For The Tahini Drizzle

• ½ cup tahini
• 1 clove garlic minced
• 4 Tbsp fresh lemon juice
• ½ teaspoon paprika
• ¼ teaspoon salt
• ¼ cup water and more if necessary

Instructions

 

• Place farro in a medium saucepan. Add broth and 1 teaspoon salt. Bring to a boil, cover, and simmer for 35 minutes until grains are tender. Stir in 1 Tbsp olive oil to prevent sticking.
• Meanwhile, place onions, mushrooms, and sweet potatoes in a pan and cook over medium heat until vegetables are thawed and beginning to caramelize. Add the garlic and cook for another minute.
• Add 1 cup vegetable broth slowly to the pan scraping up any bits of caramelization.
• Add the broccoli and balsamic vinegar and thyme. Cover and let simmer for 10 minutes or until the broccoli is tender.
• Stir in the farro, cilantro, and dried cranberries and heat through.

For The Tahini Drizzle

• Whisk all of the ingredients together adding more water until it is the consistency of a drizzle...not too watery but able to pour or drizzle. See notes for tips.
• Drizzle tahini over the top of individual portions of Warm Farro Salad. Garnish with cilantro.

Notes

*I like using frozen veggies that I buy in bulk in the freezer section of most grocery stores.   This saves on time during a busy weeknight. Make sure they do not contain any sauces or seasonings.

Alternatively you can dice up fresh veggies.  Just check for tenderness with a fork after cooking time.  

*NOTE: Tahini Drizzle can firm up in the refrigerator.  To refresh simply allow to sit on the counter for a few minutes and then add more water until the desired consistency is reached.

 

Nutrition

Serving: 6gCalories: 365kcalCarbohydrates: 53gProtein: 13gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 329mgPotassium: 658mgFiber: 13gSugar: 4gVitamin A: 3446IUVitamin C: 35mgCalcium: 92mgIron: 3mg

Keyword farro, farro recipes, farro salad, tahini dressing, vegan farro, warm farro salad

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