Maple Miso Carrot Farro Crunch
Tender carrots, chewy farro, and maple miso dressing make a warm grain side with plenty of crunch.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (152 reviews)
INSPIRED BY
The bowl combines the sweet-savory pull of maple miso with the sturdy texture of farro and a simple toasted-seed finish.
Story
Casey keeps this grain bowl in the weeknight rotation because it tastes thoughtful but cooks with very little drama. The carrots turn glossy and sweet, the miso adds a savory hum, and pepitas make every forkful crackle. It is the kind of side that quietly becomes lunch the next day.
By Casey
Ingredients
- 2 cups cooked farro
- 3 large carrots, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon white miso
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1/2 teaspoon grated fresh ginger
- 1/3 cup pepitas
- 2 scallions, thinly sliced
- 1/4 cup chopped parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Whisk the miso, maple syrup, lemon juice, ginger, salt, and black pepper in a small bowl until smooth.
- Heat the olive oil in a wide skillet over medium-high heat. Add the carrots and cook for 5 minutes, tossing, until tender at the edges.
- Pour half of the maple miso dressing over the carrots and cook for 1 minute until glossy. Remove the skillet from heat.
- Warm the cooked farro in a large skillet or saucepan over medium heat for 2 to 3 minutes, adding a splash of water if needed.
- Fold the carrots and remaining dressing into the farro. Stir in the scallions and parsley.
- Toast the pepitas in the dry carrot skillet for 2 minutes until they pop. Scatter them over the farro and serve warm.
Chef Tips
- Slice the carrots on a bias for more browned edges.
- Use cooked farro from the refrigerator to keep this side truly quick.
- White miso varies in saltiness, so taste before adding more salt.
- Sunflower seeds make a good nut-free swap for pepitas.
Cook's Notes
- **Carrots:** Leave them in a single layer so their edges caramelize.
- **Dressing:** Taste after mixing because miso brands vary in salt.
- **Crunch:** Toast pepitas separately so they stay crisp.