Cottage Cheese & Roasted Veggie Grain Bowl

Ingredients · 2 servings

• 120 gFarro, rinsed
• 250 gCottage cheese, chilled
• 300 gRoasted vegetable, plain roasted
• 1 ½ tbspOlive oil
• ¼ tspSalt
• ½ tspBlack pepper, freshly ground
• 360 mlWater

Equipment

stovetop, oven, measuring cup, pot, lid, baking sheet, mixing bowl, spoon, serving bowl

Instructions

1. 1
   Mise en place

   Gather farro, cottage cheese, roasted vegetables, olive oil, salt, pepper, and water; set out a pot, lid, baking sheet, bowls, and spoon. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Cook farro

   Boil 360 ml water with 0.5 g salt, stir in farro, cover, and simmer until grains are tender and chewy, about 25 minutes. · 25 min

   What to look for: Farro grains look plump and most water is absorbed.

3. 3
   Season vegetables

   Heat oven to 204°C / 400°F, toss roasted vegetables with olive oil, 0.5 g salt, and pepper, and spread them on a baking sheet. · 5 min

   What to look for: Vegetables are lightly coated and spread in one even layer.

4. 4
   Refresh vegetables

   Roast vegetables until hot at the center and lightly browned at the edges, stirring once so the oil coats the surface evenly. · 12 min

   What to look for: Edges look glossy and lightly browned.

5. 5
   Fluff farro

   Rest farro off heat for 5 minutes, then fluff with a spoon and season with the remaining 0.5 g salt and black pepper. · 5 min

   What to look for: Grains separate easily and look moist but not watery.

6. 6
   Prepare bowls

   Spoon cottage cheese into 2 bowls, keeping it cool and creamy while the farro and vegetables finish steaming. · 2 min

   What to look for: Cottage cheese sits in an even creamy layer.

7. 7
   Serve bowls

   Serve warm farro and glossy vegetables over the cool cottage cheese right away, with any pan oil spooned over the top. · 2 min

   What to look for: Each bowl has warm grains, browned vegetables, and cool white cheese.