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Farro with Caramelized Carrots Broccolini and 10-Second Yogurt Sauce
Ingredients
  • subheading: For the bowls:
  • 1 bunch spring carrots (about 6 to 7), trimmed, peeled, and sliced on the diagonal
  • 2 bunches Broccolini (about 1 pound total), halved crosswise
  • 3 tablespoons olive oil, divided
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup farro (either semi-pearled or pearled is fine; cooking time will differ)
  • subheading: For the yogurt sauce:
  • 1 cup 2% plain Greek yogurt
  • 1 cup loosely packed fresh herbs, such as cilantro and mint, plus more for serving
  • 1 tablespoon olive oil
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1 small garlic clove, crushed
  • Kosher salt
  • Freshly ground black pepper
  • subheading: For serving:
  • ¼ cup roasted, salted pumpkin seeds
  • 4 soft-boiled eggs (optional), peeled
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