Lunch: Farro with Honey-Garlic Roasted Tomatoes Recipe | Myrecipes

Recipe by Scott Mowbray This hearty side was inspired by the simple recipe for roasted tomatoes in the River Cottage Veg cookbook, by Hugh Fearnley-Whittingstall. The sweet, garlicky tomatoes go great with earthy farro, which has risen to Favorite Grain

This recipe includes fertility superfoods such as:

Honey, Nuts, Walnuts

Health and fertility benefits of Farro with Honey-Garlic Roasted Tomatoes Recipe | Myrecipes

One tbsp of honey has a glycemic index (GI) of 55. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1 1/2 tablespoons olive oil
1 tablespoon honey
3 garlic cloves, minced
1 pound cherry or grape tomatoes, halved lengthwise
3/4 cup uncooked farro
1 1/2 teaspoons sherry vinegar
5/8 teaspoon kosher salt
3 tablespoons toasted walnuts, coarsely chopped
2 ounces feta cheese, crumbled (about 1/2 cup)
2 teaspoons chopped fresh thyme

Instructions

Preheat oven to 375 °.
Combine oil, honey, and garlic in a large bowl. Add tomatoes; gently, with your hands, toss until thoroughly coated. Pour tomatoes onto a jelly-roll pan; turn tomatoes until they're all cut side down. Draw tomatoes together until they're cozy and touching. If there's any honey mixture left, drizzle over tomatoes. Bake at 375 ° for 20 to 25 minutes or until wrinkled and soft but not mushy; do not brown. (Note: Grape tomatoes may take less time than cherry tomatoes.) Remove tomatoes from oven; cool to room temperature.
While tomatoes cook, place farro in a medium saucepan; cover with water to 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until nicely chewy and not puffed open and starchy. Drain and rinse with cold water; drain.
Combine farro, tomato mixture, vinegar, and salt in a large bowl; toss gently to combine. Top with walnuts and feta; garnish with thyme. Serve immediately, or let the flavors marry in the fridge for an hour or 2.

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