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Farro Salad with Pan Roasted Carrots

Michael Symon
  • 420 minutes
  • Serves

INGREDIENTS

1/2 lb

Carrots

1/2 tsp

Chipotle, powder

1/2 tsp

Ginger, ground

1/2 cup

Parsley

3 cups

Water or stock

2 tsp

Dijon mustard

1 tbsp

Honey

1 cup

Farro

1/4 tsp

Cinnamon, ground

2

Kosher salt and freshly ground black pepper

1/2 tsp

Nutmeg

6 tbsp

Olive oil

4 tbsp

Sherry vinegar

1/2 cup

Pistachios, toasted

2/3 cup

Feta