After last week’s lackluster meals, which came together from anything we could find in the freezer, pantry, or refrigerator, we spent the weekend meal planning and grocery shopping.

Tonight’s dinner is a marriage between one of the greatest, most under-rated (in the non-food blogging world, at least) vegetables, brussels sprouts, and my newest culinary obsession, farro.

Farro is an ancient grain often found in Italian cuisine. Spelt, einkorn, and emmer are all referred to as farro in Italy and are precursors to modern-day wheat; it’s the latter, however, that is more commonly grown and found in dishes.

Full of protein and fiber, thanks to the farro, and plenty of vitamins and minerals from the veggies, this simple dish was the perfect comfort food for tonight’s thunderstorms.

Farro with Brussels Sprouts, Carrots, and Onion

adapted from Choosing Raw

serves 4

Ingredients

• 1 ¼ cup dried farro
• 3 cups water or vegetable broth
• 1 lb brussels sprouts, halved
• ¾ carrots, chopped
• ½ to 1 whole onion, chopped in large chunks
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 2 tsp dijon mustard
• dried or fresh herbs (rosemary, thyme, etc.), to taste
• salt and black pepper, to taste

Directions

1. Coat brussels sprouts, carrot, and onion in olive oil, 1 tbsp balsamic vinegar, salt, and pepper. Arrange on a baking sheet and roast at 375° for 40 minutes.
2. Meanwhile, heat the remaining olive oil in a medium sized pot. Add the farro and toast for a minute or two, stirring often to avoid burning.
3. Add water or stock to the pot. Bring to a boil, cover, and reduce to a simmer. Cook for approximately 25 minutes until farro is tender but still al dente.
4. Add roasted vegetables, dijon, herbs, and remaining balsamic vinegar, stirring until well-coated.
5. Serve immediately.