Roasted Okra & Peppers with Peanut Vinaigrette Over Farro

10 INGREDIENTS • 11 STEPS • 40MINS

Roasted Okra & Peppers with Peanut Vinaigrette Over Farro

Recipe

4.0

1 rating

A southern combination of Farro and sweet peppers mixed with okra and peanuts to honor its African cuisine heritage.

A southern combination of Farro and sweet peppers mixed with okra and peanuts to honor its African cuisine heritage.

PeachDish

Southern-infused and internationally-inspired meals mailed to your home.

40MINS

Total Time

$4.34

Cost Per Serving

Ingredients

Servings

2

us / metric

2 2/3 Tbsp

Shallots

55 g

Scallions

140 g

Farro

225 g

225 g

1 pckg

Peanut Butter

2 tsp

Red Wine Vinegar

2 Tbsp

Crushed Peanuts, toasted

1 1/3 Tbsp

1 tsp

Nutrition Per Serving

VIEW ALL

Calories

1847

Fat

132.0 g

Protein

68.2 g

Carbs

127.6 g

PeachDish

Southern-infused and internationally-inspired meals mailed to your home.

Cooking Instructions

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step 1

Move 1 oven rack to the center position. Place a baking sheet on the rack. Heat oven to broil.

step 2

Prepare your mise en place: Halve Okra (225 g) lengthwise. Remove stem and seeds from Bell Peppers (225 g); cut into 1-inch pieces.

step 2 Prepare your mise en place: Halve Okra (225 g) lengthwise. Remove stem and seeds from Bell Peppers (225 g); cut into 1-inch pieces.

step 3

Peel, halve, and thinly slice Shallots (2 2/3 Tbsp). Trim and discard ends from Scallions (55 g), and thinly slice onion crosswise, keeping the white and green parts separate.

step 4

In a medium saucepan with a lid add Olive Oil (1 tsp), shallot, and spring onion whites. Place pan over medium heat, and cook, stirring intermittently, until onions turn translucent, 4-5 minutes.

step 4 In a medium saucepan with a lid add Olive Oil (1 tsp), shallot, and spring onion whites. Place pan over medium heat, and cook, stirring intermittently, until onions turn translucent, 4-5 minutes.

step 5

Add Farro (140 g), 3/4 cups water, and Kosher Salt (1/2 tsp). Increase heat to high, and bring to a simmer. Cover, reduce heat to low and cook until all liquid has been absorbed and farro is tender, 16-18 minutes.

step 6

While farro is cooking, roast the vegetables. In a mixing bowl combine okra, peppers, Olive Oil (1 tsp), and Kosher Salt (1/2 tsp). Mix thoroughly. Carefully remove the baking sheet from the oven.

step 7

Spread vegetables in a single layer on the baking sheet. Return the baking sheet to the oven on the middle rack. Cook 4 minutes; remove pan and stir the veggies.

step 7 Spread vegetables in a single layer on the baking sheet. Return the baking sheet to the oven on the middle rack. Cook 4 minutes; remove pan and stir the veggies.

step 8

Cook until vegetables start to darken and blister, 4-5 minutes more. Turn off the heat, but allow vegetables to remain in the oven to continue cooking and stay warm.

step 9

In a small mixing bowl combine Peanut Butter (1 pckg), 2 Tbsp of water, remaining Olive Oil (2 tsp), and Red Wine Vinegar (2 tsp). Whisk to mix thoroughly and emulsify.

step 9 In a small mixing bowl combine Peanut Butter (1 pckg), 2 Tbsp of water, remaining Olive Oil (2 tsp), and Red Wine Vinegar (2 tsp). Whisk to mix thoroughly and emulsify.

step 10

Remove vegetables from the oven, and return to the reserved mixing bowl. Add peanut vinaigrette, and mix thoroughly. Taste and adjust seasoning as desired.

step 10 Remove vegetables from the oven, and return to the reserved mixing bowl. Add peanut vinaigrette, and mix thoroughly. Taste and adjust seasoning as desired.

step 11

Divide cooked faro between 2 plates. Top with vegetables and sprinkle with Peanuts (2 Tbsp) and spring onion greens. Enjoy!

step 11 Divide cooked faro between 2 plates. Top with vegetables and sprinkle with Peanuts (2 Tbsp) and spring onion greens. Enjoy!

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