Farro, Butternut Squash, Roasted Carrots

With macadamia nuts, cauliflower, Pakistani raisins with olive oil, lime and lemon with bulls’ blood micro greens

Serves 6 side dishes or 3 main dishes

This is one heck a healthy side dish or main dish you could possibly have, and it’s much easier to digest than other grains.

1 ½ cups Farro, cooked to package directions, (you can find quick cooking Farro as well which takes 20 minutes instead of 40 minutes)
1 cup yellow and orange carrots, sliced ¼ inch thick
1 Tbsp avocado oil
1 cup each yellow, green, and purple cauliflower, if you can’t find these colors use white or whatever colors are available
½ cup toasted and salted macadamia nut pieces
¾ cup Pakistani raisins, I use ZIBA brand found online or some specialty health food stores, or you can us whatever raisins you like
¼ cup fresh lime juice
¼ cup lemon juice
½ cup XVOO
Pink salt and black peppers, to taste
Handful of Bull’s Blood Micro Greens, or other micro greens

Prepare the Farro, drain and run under cold water and place in a large bowl. In a saute pan, heat the avocado oil and saute the carrots on med-high heat for 5 minutesand cool and add to the Farro. Cut the cauliflower into bite size flowerets. Boil or steam the cauliflower until just soft, about 4 minutes, drain, plunge in cold water and drain again and add to the Farro. Add the rest of the ingredients, except the micro greens and toss well. Keep out before serving.

If you want to make this the day before, mix the lime and lemon juice and olive oil together and place in a glass jar and refrigerate. Cover the Farro mix and place in the fridge. You can warm it up or serve cold. Toss with desired amount of dressing and serve in small bowls as a side dish or larger bowls as a main. This also does well at a buffet.