Miso-Maple Roasted Carrot Farro Bowl
with carrots / arugula
Miso-maple butter is great on everything, so for this meal we've put it on both roasted carrots and combined it with panko for some extra crunch. These Asian-inspired farro bowls were first featured in our meal service in January 2015.
- Carrots - 1 1/2 lbs, chopped
- Mushrooms, any button - 12 oz
- Green onions - 3 stalks, green parts chopped
- Oil, cooking - 1 1/2 Tbsp
- Miso-maple butter (ingredients listed separately) - 2 Tbsp
- Butter - 4 Tbsp
- Ginger - 1 tsp, grated
- Miso paste, any type - 1 Tbsp
- Maple syrup - 1 Tbsp
- Farro, pearled and uncooked - 2/3 cup
- Limes - 1, wedges
- Miso-maple butter (ingredients listed separately) - 3 Tbsp
- Panko breadcrumbs - 1/2 cup
- Edamame, shelled - 1 cup
- Arugula - 5 oz
- Farro - (Skip if farro was made ahead on Wednesday.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
- Carrots / Mushrooms / Green onions / Limes - Prep as directed and combine carrots and mushrooms. Store lime wedges separately. (Can be done up to 3 days ahead)
- Make miso-maple butter - Melt butter in the microwave, 30 to 60 seconds. Grate ginger. Whisk ginger, miso and maple syrup into butter.
- Prep miso-maple panko - Mix butter (the portion for the farro) with panko.
- Heat oven to 400F / 204C.
- Toss carrots and mushrooms with cooking oil and spread out onto a sheet pan. Season with some salt and pepper. Roast until tender, 25 to 30 minutes.
- If farro was prepared ahead, reheat in the microwave. If using frozen edamame, defrost.
- Toss roasted carrots and mushrooms with miso-maple butter (the portion for the carrots / mushrooms) and green onions right out of the oven.
- Right before serving combine roasted vegetables with farro, edamame and arugula. Sprinkle panko mixture on top for crunch and enjoy with lime wedges on the side.
Used 1/2 the butter. Made french fries and pickle beets too to satisfy the hungry teens otherwise it wouldn't have been enough food for everyone.0 Helpful
You guys, I love the carrots, holy crap they're good.0 Helpful
So yummy! I put the carrots into the oven, then prep the chicken. Then throw the chicken on top of the carrots when there's 15 minutes cook time left on the carrots. Easy!0 Helpful
Delicious! I substituted thin cut pork chops for the chicken. My 4 yo loved it. Definitely will make again!0 Helpful
This chicken was really different and interesting.0 Helpful
Used a mix of carrots and snap peas. Everything was delicious.0 Helpful