We like to think of this dish as your new go-to for entertaining. It’s satisfying (ie, your guests won’t leave famished), it’s gorgeous (especially if you can find pretty multi-colored carrots), it’s simple (just 5 ingredients!) and it’s something new and unexpected, too. Plus, the grains and veggies are piled onto a swoosh of whipped ricotta, so you know it has to be good. Once you try the crispy cabbage, you’ll want to use it on everything. Try it as a crunchy topping for soup, or tucked into a taco. Serve family style and let everyone help themselves.
1¼ pounds carrots, peeled and trimmed, halved lengthwise if large
3 tablespoons olive oil, divided
1¼ teaspoons kosher salt, divided, plus more for cooking farro
¾ teaspoon black pepper, divided
½ head red cabbage, cored and shredded (about 4 packed cups)
1 cup farro
¾ cup whole-milk ricotta
¼ cup roasted, salted pistachios, chopped
How to Make It
Preheat oven to 425°F with racks in upper and lower thirds. Toss together carrots, 1 tablespoon of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper on a rimmed baking sheet. Toss together cabbage, remaining 2 tablespoons oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper on a second rimmed baking sheet. Roast, stirring carrots and cabbage halfway through and rotating baking sheets top to bottom, until carrots are golden brown and cabbage is golden and crispy, 24 to 28 minutes.
Meanwhile, cook farro in a large pot of boiling salted water until tender, 20 to 30 minutes. Drain and transfer to a large bowl.
Place ricotta and remaining ¼ teaspoon each salt and pepper in a food processor and process until very smooth. Spread ricotta mixture onto a platter and top with farro, carrots, and cabbage. Sprinkle with pistachios.
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