Garlicky Farro with Roasted Veggies

Farro is a Mediterranean grain of certain wheat species, sold dried, and prepared by cooking in water until soft.

People eat it plain, and often use it as an ingredient in salads, soups, and other dishes. it was a mainstay in the diets of Ancient Romans.  We think it has a similar texture and taste to Barley and is a great food to add to your diet.
The recipe we’re sharing is simple, quick and heats well (so prepare for leftovers)! We like cooking it on a Sunday and adding the remaining vegetables in our fridge into the mix for an impactful and flavorful kick to this super dish!
Ingredients:
Farro
6 Cloves Garlic Minced
2 Tablespoons EVOO
1 cup organic Farro
3 cups water, stock or wine
Salt & Pepper to taste
Roasted Veggies:
Leftover peppers, sprouts, onions, mushrooms, tomatoes
1 Sprig of Rosemary (chopped)
1/2 tsp grated Turmeric
EVOO
Directions: 
For Roasted Veggies:
Preheat oven to 400 degrees
Chop veggies in half or 1 in. pieces (for peppers) place in a bowl
Combine Chopped Rosemary & Turmeric
Coat veggies in a light dusting of EVOO then add to a cooking dish large enough for veggies to sit flat.
Place veggies in oven for 30 minutes turning at 15 minutes.
For Farro:

Rinse and drain Farro.

Place in a pot and add salt and enough water or stock to cover (about 3 cups). Bring to a boil; reduce heat to medium-low and simmer 30 minutes. Drain off any excess water.
When Farro has finished cooking begin sautéing the garlic in the EVOO until it becomes translucent. At this point stir the garlic and Farro together first, then combine with roasted veggies – serve warm. Leftovers will stay for up to 7 days in the refrigerator.