From the blog For Love of the Table
1/2 lb. carrots, trimmed, peeled and cut into 1/2- to 3/4-inch thick pieces on a short diagonal
olive oil
1/4 medium onion, cut in a 1/4-inch dice
1 clove garlic, peeled and thinly sliced
1 t. chopped thyme
2/3 c. farro, rinsed
1 2/3 c. hot water
salt
6 to 8 oz. Brussels sprouts, trimmed and halved.
2 T. minced flat leaf parsley
Dubliner, Cheddar or Pecorino
Toss the carrots with enough olive oil to coat and season with salt and pepper. Transfer to a small baking dish just large enough to hold the carrots in a snug single layer, add a splash of water and cover with foil. Place the carrots in a preheated 400° oven and roast for 30 minutes. Remove the foil and continue to roast until the carrots are tender and beginning to caramelize—another 10 to 20 minutes.
While the carrots roast, sweat the onion, thyme and garlic, along with a pinch of salt, in some olive oil until the onion is tender—5 to 10 minutes. Add the farro and continue to cook and stir until the farro is well-coated in the fat, lightly toasted and hot through—about 3 minutes. Add the water, along with some salt, and bring to a boil. Reduce the heat, cover and cook, until tender but still firm in the center—about 25 minutes. Let the farro rest, covered, off of the heat for minute or two.
While the farro is resting, heat a couple of tablespoons of olive oil in a sauté pan wide enough to just hold the Brussels sprouts in a snug single layer. Add the sprouts to the pan, cut side down. Season well with salt and cook over medium-high heat, turning occasionally, until the sprouts are golden and tender—about 5 minutes. (If the sprouts are small and tender, 5 minutes will be sufficient. For larger sprouts, it may be necessary to add a splash of water to the pan after they are golden so they can continue to be cooked to tenderness without burning.)
Transfer the sprouts to a large bowl. Drain the farro and add to the bowl along with the carrots and parsley. Toss to combine. Taste and correct the seasoning. Drizzle with a tablespoon or so of olive oil and toss again. If the farro and carrots are not hot when the sprouts are done cooking, the pilaf can be assembled in the pan the sprouts were cooked in so that the pilaf can be warmed through over moderate heat.
Served topped with thin shavings of cheese. Serves 2 as an entrée.
(Inspired by a recipe in Olives & Oranges by Sara Jenkins and Mindy Fox
)
http://www.forloveofthetable.com/2011/02/roasted-vegetable-farro-pilaf-farro.html