Maple Farro Veggie Bowl featuring Big Tree Maple Syrup
Maple Farro Veggie Bowl featuring Big Tree Maple Syrup
*Sponsored post
What do you know about maple syrup? Oddly enough, I research just about every other food I buy. However, I had never launched a full-scale investigation into maple syrup. I occasionally used it in recipes like this one, but figured it was like corn syrup with a different flavor. Well, I was wrong. We’ll just chalk it up to me being southern (very southern) and maple syrup didn’t find it’s way to our breakfast table unless my dad ate maple flavored bacon. So I hadn’t really put much thought into it.
So, what spawned my curiosity? The nice folks over at Big Tree maple emailed asking if I would be willing to try their maple syrup. Of course, I would. I had just learned a very expensive lesson about maple syrup and needed more anyway.
So, here’s my embarrassing story. A month ago, I bought a bottle of organic maple syrup for the first time in my life. When I used it the first time, I stuck it in the pantry. (Yeah. I hear all you north of the Mason-Dixon line laughing at me now.) I opened it two weeks later. It was no good. Who knew? So, I happily agreed to try this American-made maple syrup. I also promised myself to refrigerate this bottle.
What’s in the box?
Maple Leaf Candy
Big Tree Maple Syrup Bottle – The Real Stuff
Brochures, Recipes, and fact sheets
Besides my pint-sized bottle of Big Tree Maple syrup, the company also sent me a cute little maple candy shaped like a maple leaf.
The box also included a few double-sided recipe cards, a conversion chart for subbing maple syrup for your favorite sweeteners, a fact sheet, and a brochure from the New York State Maple Producers association.
What are the differences between maple syrup and other syrups?
So, other than the fact that maple syrup requires refrigeration, what did I learn?
Maple isn’t just a syrup! They even process it into sugars and creams.
Compared to corn syrup, which provides almost no nutrition, 1/4 cup maple syrup adds 95% RDA Manganese and 37% Riboflavin, as well as other nutrients such as zinc, calcium, and potassium.
Just because a food carries the label “maple” doesn’t mean it actually contains maple. Look for “maple sugar” or “maple syrup” in the ingredient list.
You can substitute maple syrup for white or brown sugar. Check out this maple substitution chart.
More About Big Tree Maple
Big Tree Maple is a small father-son business in New York. They started from humble beginnings with 40 taps in 1993. Currently, they sell maple-infused coffee (yes! Coffee!), the molded sugar candies (By the way, that was delicious), 100% pure maple syrups in jugs and squeeze bottles, granulated maple sugar, and maple cream. Their products are 100% natural with no additives. I’m crossing my fingers that they one day offer a coffee-gram subscription box.
I loved their syrup. Unlike the brand I got from the store, it had no bitter aftertaste. I let David do a blind taste-test side by side. He picked the Big Tree Maple syrup, saying that he would prefer that syrup on his pancakes. Even though both syrups were rated Grade A Dark color – Robust taste, Big Tree’s was a bit sweeter leaving a lingering maple flavor on the palate rather than a pungent bitterness.
I modified the recipe below from one I found on All Recipes. It used corn syrup and kale. David doesn’t like kale, so I used spinach. I’ve never cared for corn syrup and wanted to try subbing in maple syrup. The conversion chart that came with my order was right on target. Looking for more maple syrup recipe? Big Tree Maple has a recipe section on their site, but you could also order some syrup from them and get some cards!
Maple Farro Veggie Bowl is a filling vegetarian meal bursting with unexpected combinations of flavors. It combines Asian flares of miso, ginger, and edamame with the sweet and robust maple syrup. A little panko lends a texture for a mouth-pleasing dinner event.
Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
Ginger Maple Butter
4tbspButter, melted
1tspgrated ginger
1tbspmiso past
1tbspmaple syrup
Veggies
1 ½lbscarrots, chopped
12ozmushrooms
3stalks green onions, green parts chopped
2tbspGinger Maple Butter Recipe
Bowls
1lime, quartered
3tbspGinger Maple Butter Recipe
½cupJapanese Panko Breadcrumbs
1cupshelled edamame
5ozspinach
1
Preheat oven to 400 degrees.
2
Prepare farro according to package directions. If scaling the recipe, it's generally 2 parts water to one part farro.
3
Combine ginger maple butter ingredients. Separate out the portion for the Ginger maple butter portion and combine it with the panko.
4
Spritz a parchment-lined baking sheet with a little olive oil and spread carrots and mushrooms in a single layer. Sprinkle a little salt and pepper. Roast 25-30 minutes till tender. Stir occasionally to prevent sticking.
5
As soon as the carrots and mushrooms are done, toss them with the green onions and the veggie portion of the butter mixture.
6
Line bowls with raw spinach.
7
Combine roasted vegetables with farro and edamame. Layer on top of spinach.
8
Top each bowl with the Panko butter mixture.
9
Allow each diner to squeeze lime on top and enjoy.
Nutrition Facts
Servings 4
Amount Per Serving
Calories408
% Daily Value *
Total Fat15g24%
Cholesterol30mg10%
Sodium482mg21%
Potassium741mg22%
Total Carbohydrate57g19%
Dietary Fiber12g48%
Sugars15g
Protein14g29%
Vitamin A 643%
Vitamin C 66%
Calcium 18%
Iron 22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Ginger Maple Butter
4tbspButter, melted
1tspgrated ginger
1tbspmiso past
1tbspmaple syrup
Veggies
1 ½lbscarrots, chopped
12ozmushrooms
3stalks green onions, green parts chopped
2tbspGinger Maple Butter Recipe
Bowls
1lime, quartered
3tbspGinger Maple Butter Recipe
½cupJapanese Panko Breadcrumbs
1cupshelled edamame
5ozspinach
Directions
1
Preheat oven to 400 degrees.
2
Prepare farro according to package directions. If scaling the recipe, it's generally 2 parts water to one part farro.
3
Combine ginger maple butter ingredients. Separate out the portion for the Ginger maple butter portion and combine it with the panko.
4
Spritz a parchment-lined baking sheet with a little olive oil and spread carrots and mushrooms in a single layer. Sprinkle a little salt and pepper. Roast 25-30 minutes till tender. Stir occasionally to prevent sticking.
5
As soon as the carrots and mushrooms are done, toss them with the green onions and the veggie portion of the butter mixture.
6
Line bowls with raw spinach.
7
Combine roasted vegetables with farro and edamame. Layer on top of spinach.
8
Top each bowl with the Panko butter mixture.
9
Allow each diner to squeeze lime on top and enjoy.
Maple Farro Veggie Bowl is a filling vegetarian meal bursting with unexpected combinations of flavors. It combines Asian flares of miso, ginger, and edamame with the sweet and robust maple syrup. A little panko lends a texture for a mouth-pleasing dinner event.
Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
Ginger Maple Butter
4tbspButter, melted
1tspgrated ginger
1tbspmiso past
1tbspmaple syrup
Veggies
1 ½lbscarrots, chopped
12ozmushrooms
3stalks green onions, green parts chopped
2tbspGinger Maple Butter Recipe
Bowls
1lime, quartered
3tbspGinger Maple Butter Recipe
½cupJapanese Panko Breadcrumbs
1cupshelled edamame
5ozspinach
1
Preheat oven to 400 degrees.
2
Prepare farro according to package directions. If scaling the recipe, it's generally 2 parts water to one part farro.
3
Combine ginger maple butter ingredients. Separate out the portion for the Ginger maple butter portion and combine it with the panko.
4
Spritz a parchment-lined baking sheet with a little olive oil and spread carrots and mushrooms in a single layer. Sprinkle a little salt and pepper. Roast 25-30 minutes till tender. Stir occasionally to prevent sticking.
5
As soon as the carrots and mushrooms are done, toss them with the green onions and the veggie portion of the butter mixture.
6
Line bowls with raw spinach.
7
Combine roasted vegetables with farro and edamame. Layer on top of spinach.
8
Top each bowl with the Panko butter mixture.
9
Allow each diner to squeeze lime on top and enjoy.
Nutrition Facts
Servings 4
Amount Per Serving
Calories408
% Daily Value *
Total Fat15g24%
Cholesterol30mg10%
Sodium482mg21%
Potassium741mg22%
Total Carbohydrate57g19%
Dietary Fiber12g48%
Sugars15g
Protein14g29%
Vitamin A 643%
Vitamin C 66%
Calcium 18%
Iron 22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Ginger Maple Butter
4tbspButter, melted
1tspgrated ginger
1tbspmiso past
1tbspmaple syrup
Veggies
1 ½lbscarrots, chopped
12ozmushrooms
3stalks green onions, green parts chopped
2tbspGinger Maple Butter Recipe
Bowls
1lime, quartered
3tbspGinger Maple Butter Recipe
½cupJapanese Panko Breadcrumbs
1cupshelled edamame
5ozspinach
Directions
1
Preheat oven to 400 degrees.
2
Prepare farro according to package directions. If scaling the recipe, it's generally 2 parts water to one part farro.
3
Combine ginger maple butter ingredients. Separate out the portion for the Ginger maple butter portion and combine it with the panko.
4
Spritz a parchment-lined baking sheet with a little olive oil and spread carrots and mushrooms in a single layer. Sprinkle a little salt and pepper. Roast 25-30 minutes till tender. Stir occasionally to prevent sticking.
5
As soon as the carrots and mushrooms are done, toss them with the green onions and the veggie portion of the butter mixture.
6
Line bowls with raw spinach.
7
Combine roasted vegetables with farro and edamame. Layer on top of spinach.
8
Top each bowl with the Panko butter mixture.
9
Allow each diner to squeeze lime on top and enjoy.
Maple Farro Veggie Bowl is a filling vegetarian meal bursting with unexpected combinations of flavors. It combines Asian flares of miso, ginger, and edamame with the sweet and robust maple syrup. A little panko lends a texture for a mouth-pleasing dinner event.
Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
Ginger Maple Butter
4tbspButter, melted
1tspgrated ginger
1tbspmiso past
1tbspmaple syrup
Veggies
1 ½lbscarrots, chopped
12ozmushrooms
3stalks green onions, green parts chopped
2tbspGinger Maple Butter Recipe
Bowls
1lime, quartered
3tbspGinger Maple Butter Recipe
½cupJapanese Panko Breadcrumbs
1cupshelled edamame
5ozspinach
1
Preheat oven to 400 degrees.
2
Prepare farro according to package directions. If scaling the recipe, it's generally 2 parts water to one part farro.
3
Combine ginger maple butter ingredients. Separate out the portion for the Ginger maple butter portion and combine it with the panko.
4
Spritz a parchment-lined baking sheet with a little olive oil and spread carrots and mushrooms in a single layer. Sprinkle a little salt and pepper. Roast 25-30 minutes till tender. Stir occasionally to prevent sticking.
5
As soon as the carrots and mushrooms are done, toss them with the green onions and the veggie portion of the butter mixture.
6
Line bowls with raw spinach.
7
Combine roasted vegetables with farro and edamame. Layer on top of spinach.
8
Top each bowl with the Panko butter mixture.
9
Allow each diner to squeeze lime on top and enjoy.
Nutrition Facts
Servings 4
Amount Per Serving
Calories408
% Daily Value *
Total Fat15g24%
Cholesterol30mg10%
Sodium482mg21%
Potassium741mg22%
Total Carbohydrate57g19%
Dietary Fiber12g48%
Sugars15g
Protein14g29%
Vitamin A 643%
Vitamin C 66%
Calcium 18%
Iron 22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Ginger Maple Butter
4tbspButter, melted
1tspgrated ginger
1tbspmiso past
1tbspmaple syrup
Veggies
1 ½lbscarrots, chopped
12ozmushrooms
3stalks green onions, green parts chopped
2tbspGinger Maple Butter Recipe
Bowls
1lime, quartered
3tbspGinger Maple Butter Recipe
½cupJapanese Panko Breadcrumbs
1cupshelled edamame
5ozspinach
Directions
1
Preheat oven to 400 degrees.
2
Prepare farro according to package directions. If scaling the recipe, it's generally 2 parts water to one part farro.
3
Combine ginger maple butter ingredients. Separate out the portion for the Ginger maple butter portion and combine it with the panko.
4
Spritz a parchment-lined baking sheet with a little olive oil and spread carrots and mushrooms in a single layer. Sprinkle a little salt and pepper. Roast 25-30 minutes till tender. Stir occasionally to prevent sticking.
5
As soon as the carrots and mushrooms are done, toss them with the green onions and the veggie portion of the butter mixture.
6
Line bowls with raw spinach.
7
Combine roasted vegetables with farro and edamame. Layer on top of spinach.
8
Top each bowl with the Panko butter mixture.
9
Allow each diner to squeeze lime on top and enjoy.
Maple Farro Veggie Bowl is a filling vegetarian meal bursting with unexpected combinations of flavors. It combines Asian flares of miso, ginger, and edamame with the sweet and robust maple syrup. A little panko lends a texture for a mouth-pleasing dinner event.
Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
Ginger Maple Butter
4tbspButter, melted
1tspgrated ginger
1tbspmiso past
1tbspmaple syrup
Veggies
1 ½lbscarrots, chopped
12ozmushrooms
3stalks green onions, green parts chopped
2tbspGinger Maple Butter Recipe
Bowls
1lime, quartered
3tbspGinger Maple Butter Recipe
½cupJapanese Panko Breadcrumbs
1cupshelled edamame
5ozspinach
1
Preheat oven to 400 degrees.
2
Prepare farro according to package directions. If scaling the recipe, it's generally 2 parts water to one part farro.
3
Combine ginger maple butter ingredients. Separate out the portion for the Ginger maple butter portion and combine it with the panko.
4
Spritz a parchment-lined baking sheet with a little olive oil and spread carrots and mushrooms in a single layer. Sprinkle a little salt and pepper. Roast 25-30 minutes till tender. Stir occasionally to prevent sticking.
5
As soon as the carrots and mushrooms are done, toss them with the green onions and the veggie portion of the butter mixture.
6
Line bowls with raw spinach.
7
Combine roasted vegetables with farro and edamame. Layer on top of spinach.
8
Top each bowl with the Panko butter mixture.
9
Allow each diner to squeeze lime on top and enjoy.
Nutrition Facts
Servings 4
Amount Per Serving
Calories408
% Daily Value *
Total Fat15g24%
Cholesterol30mg10%
Sodium482mg21%
Potassium741mg22%
Total Carbohydrate57g19%
Dietary Fiber12g48%
Sugars15g
Protein14g29%
Vitamin A 643%
Vitamin C 66%
Calcium 18%
Iron 22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Ginger Maple Butter
4tbspButter, melted
1tspgrated ginger
1tbspmiso past
1tbspmaple syrup
Veggies
1 ½lbscarrots, chopped
12ozmushrooms
3stalks green onions, green parts chopped
2tbspGinger Maple Butter Recipe
Bowls
1lime, quartered
3tbspGinger Maple Butter Recipe
½cupJapanese Panko Breadcrumbs
1cupshelled edamame
5ozspinach
Directions
1
Preheat oven to 400 degrees.
2
Prepare farro according to package directions. If scaling the recipe, it's generally 2 parts water to one part farro.
3
Combine ginger maple butter ingredients. Separate out the portion for the Ginger maple butter portion and combine it with the panko.
4
Spritz a parchment-lined baking sheet with a little olive oil and spread carrots and mushrooms in a single layer. Sprinkle a little salt and pepper. Roast 25-30 minutes till tender. Stir occasionally to prevent sticking.
5
As soon as the carrots and mushrooms are done, toss them with the green onions and the veggie portion of the butter mixture.
6
Line bowls with raw spinach.
7
Combine roasted vegetables with farro and edamame. Layer on top of spinach.
8
Top each bowl with the Panko butter mixture.
9
Allow each diner to squeeze lime on top and enjoy.
Happily married to the love of my life. It's just us, our 5 cats, and our beautiful woods. I'm loving living back in the Florida panhandle being close to family. I love cooking, living a healthy lifestyle, taking care of our cozy home, and trying new things.
We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.
Happily married to the love of my life. It's just us, our 5 cats, and our beautiful woods. I'm loving living back in the Florida panhandle being close to family. I love cooking, living a healthy lifestyle, taking care of our cozy home, and trying new things.
We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.
[…] is a bit new to us, though. I made it the first time this past summer in this Asian-inspired Maple-Miso Farro bowl. Farro’s nutty taste lends it a tasty versatility and is compatible with most vegetables. So […]
My husband is a big believer in using the natural maple syrup. He doesn’t like to use the imitation kind. Your Maple Syrup Farro Veggie Bowl looks pretty good!
I just learn now the benefits of maple syrup. I am glad I learn about the fact while reading at the same time with free recipe from you. Thanks for this!
Maple syrup is a blessing, lol. I really think so because if I could use it one everything I eat, I would. I think it’s nice that you got to try this brand and shared your experience as well.
Maple syrup is the best, especially on Sunday morning pancakes. Thank-you so much for posting the maple substitution chart. I’m always wondering about substitutions for white sugar in some of the recipes I love x
I love maple syrup and finding a good one isn’t easy. These flavours you’ve got there are pretty tasty- I have to try it…and that maple infused coffee!
Wow… I didn’t realize all of the different ways we can use maple syrup. We love it on pancakes, but clearly we’re not making enough use of it. Thanks for the ideas.
Well maple syrup is such an awesome ingredient to work with. I really need to use it more in recipes….perfect addition to sweet potatoes, carrots…and salad dressings too.
Gosh, this sounds super good and I’m liking how nutritious it is. The presentation is really pretty too. I think I’ll have to try it! The maple syrup was a nice touch.
My daughter is a vegetarian and I am always looking for new recipes for her. This would be perfect. I also agree with what you wrote about other syrups and the other ingredients. This is why I love using maple syrup.
54 Comments
Oven Roasted Brussels Sprouts and Farro Bowl Recipe
December 17, 2017 - 9:38 pm[…] is a bit new to us, though. I made it the first time this past summer in this Asian-inspired Maple-Miso Farro bowl. Farro’s nutty taste lends it a tasty versatility and is compatible with most vegetables. So […]
Yeu Doi
June 18, 2017 - 8:26 pmIt looks so colorful, light and healthy! Great recipe. Will pass along to friends! Awesome photos and post! Thank you!
Alicia Taylor
June 19, 2017 - 12:47 pmI hope you enjoy it! It’s delicious.
Nati
June 3, 2017 - 1:38 amOh my, maple syrup isn’t popular around here either, and I also got it and stuck it in my pantry!! lol I’ve just learnt something! Thank you 🙂
fromjesstoyouservices
June 2, 2017 - 2:36 pmDefinitely not what I would have expected to put together but it sure look interesting! Thanks for sharing!
eazynazy
June 2, 2017 - 6:18 amI love Maple and this sounds so delicious, Thanks for the recipe 🙂
Jennifer
June 2, 2017 - 12:10 amMy husband is a big believer in using the natural maple syrup. He doesn’t like to use the imitation kind. Your Maple Syrup Farro Veggie Bowl looks pretty good!
Amber
June 1, 2017 - 1:53 pmI never would have thought of using maple syrup! But this recipe sounds absolutely delicious.
Hey Sharonoox
June 1, 2017 - 9:06 amI love a good maple syrup. My favorite is with pancake but this salad bowl looks yummy. I might give this recipe a try. Thanks!
Karlyn Cruz
June 1, 2017 - 6:48 amThis is really looks tasty and fantastic to try! I really love your recipe and I always make sure to save it.
thehouseturnedhome
May 31, 2017 - 6:09 pmI love maple syrup! As long as it’s the real thing though. The veggie bowl looks so delicious! I can taste the flavors just from the pictures!
HauteBeautyGuide
May 31, 2017 - 4:45 pmI never thought to use maple syrup as a substitute. This recipe is a must try! Xx-Doran
Alayna
May 31, 2017 - 1:48 pmDefinitely a use for maple syrup I wouldn’t have thought of. Very cool!
Anosa Malanga VA
May 31, 2017 - 1:29 pmI just learn now the benefits of maple syrup. I am glad I learn about the fact while reading at the same time with free recipe from you. Thanks for this!
Marceline Dementori
May 31, 2017 - 12:22 pmMaple syrup is a blessing, lol. I really think so because if I could use it one everything I eat, I would. I think it’s nice that you got to try this brand and shared your experience as well.
Melissa Dixon
May 31, 2017 - 11:37 amThere are so many ways to use syrup. I love all of your suggestions!
priti
May 31, 2017 - 9:48 amBig fan of vege salads
Candy
May 31, 2017 - 9:05 amThis veggie bowl looks absolutely amazing! Thanks for the recipe!
Crystal
May 31, 2017 - 7:55 amThis looks so yummy! I have never tried farro, but this looks like something I want to whip up!
Kathryn Ahmad
May 30, 2017 - 11:28 pmWow – I honestly never would have paired maple syrup with veggies. Now I am inspired!
alisonrost
May 30, 2017 - 9:19 pmMaple syrup is the best, especially on Sunday morning pancakes. Thank-you so much for posting the maple substitution chart. I’m always wondering about substitutions for white sugar in some of the recipes I love x
Megha Sarin
May 30, 2017 - 3:51 pmIt looks so delish and healthy. Nothing like clean eating.
Alfonzowords
May 30, 2017 - 2:52 pmOh my gosh!! that looks so heavenly and mouth watering. makes me wanna reach into the pic and taste it lol
I’m going to have to try this
Alicia Taylor
May 30, 2017 - 6:10 pmIt’s truly delicious – the farro and maple – not the screen 😉
momknowsbest15
May 30, 2017 - 12:39 pmThis salad sounds so yummy. I love farro so I need to make this.
Robin Rue (@massholemommy)
May 30, 2017 - 11:12 amOk, this sounds AWESOME! It sounds like a perfect summer time lunch to me 🙂
geekswhoeat
May 29, 2017 - 2:19 pmWhat a unique flavor combo! Definitely intrigued!
end of the fork
May 28, 2017 - 7:04 amI love maple syrup and finding a good one isn’t easy. These flavours you’ve got there are pretty tasty- I have to try it…and that maple infused coffee!
Alicia Taylor
May 30, 2017 - 6:11 pmI know – that coffee just sounds divine!
Amy Blake
May 27, 2017 - 5:02 pmThis looks amazing! Thanks for sharing!
eileenbakingsense
May 27, 2017 - 9:16 amMaple syrup is one of my obsessions! I love using it in savory foods. Love this recipe.
Susan Carraretto
May 27, 2017 - 4:55 amWow… I didn’t realize all of the different ways we can use maple syrup. We love it on pancakes, but clearly we’re not making enough use of it. Thanks for the ideas.
Derek @ Dad With A Pan
May 26, 2017 - 10:11 amI’ve never even though to use maple this way. I’ll have to checkthem out, this sounds like something that would make a good dressing as well!
NicoleShillings
May 25, 2017 - 11:17 amI just love farro! And that maple miso butter sounds right up my alley – salty and sweet. I’ll have to give this a try this weekend!
Gloria Duggan
May 24, 2017 - 4:11 pmWell maple syrup is such an awesome ingredient to work with. I really need to use it more in recipes….perfect addition to sweet potatoes, carrots…and salad dressings too.
keikilani
May 23, 2017 - 4:14 pmThis looks so delicious! I haven’t cooked with Farro yet. But you have inspired me!
Melanie Walsh
May 23, 2017 - 1:39 pmHow have I not tried this before? I’m a vegetarian and have a crazy sweet tooth. This sounds like the perfect recipe for me.
Alicia Taylor
May 30, 2017 - 6:12 pmIt’s not super sweet, though – which is exactly why I love it.
Kathryn @ FoodieGirlChicago
May 23, 2017 - 11:46 amI love farro!! Such a healthy grain and I love the flavors you’ve combined here!
Emily @ Recipes to Nourish
May 23, 2017 - 10:54 amI bet the flavor is amazing with that ginger maple butter in there! Such a yummy, heath meal.
maria @ close to home
May 23, 2017 - 10:49 amI have heard of faro but never cooked with it. Thanks for the tasty recipe.
Luci's Morsels
May 23, 2017 - 10:23 amYummy! I am in love with all of the flavors you’ve used in this recipe. This looks so good! Thanks for sharing.
silviamagda
May 23, 2017 - 10:00 amThat salad looks amazing!! Maple syrup is my favorite sweetener of all times, I love it!!
Rebecca Bryant
May 23, 2017 - 8:48 amYUM!! i’ll be right over fro dinner. save me a plate full.
Ashley S
May 23, 2017 - 8:39 amYUM! This looks absolutely delicious. I would have never thought to put syrup on my veggies!
Louise x (@withlovefromlou)
May 23, 2017 - 6:07 amI don’t think I’ve ever tried maple syrup! This veggie bowl sounds fantastic though. I’d love to give it a try 🙂
daniella flores
May 22, 2017 - 9:31 pmThis looks so delicious! I do not think I have ever tried farro before but now I want to! It looks like quinoa so I think I will like it 🙂
Alicia Taylor
May 22, 2017 - 9:51 pmIt tastes nuttier than quinoa and has a different texture. I love it. This was my first time trying it, too.
Liz Mays
May 22, 2017 - 7:51 pmGosh, this sounds super good and I’m liking how nutritious it is. The presentation is really pretty too. I think I’ll have to try it! The maple syrup was a nice touch.
Alicia Taylor
May 22, 2017 - 9:51 pmLet me know if you try it!
SavvyMomNYC - Ker (@SavvyMomNYC)
May 22, 2017 - 7:47 pmMy daughter is a vegetarian and I am always looking for new recipes for her. This would be perfect. I also agree with what you wrote about other syrups and the other ingredients. This is why I love using maple syrup.
Alicia Taylor
May 22, 2017 - 9:52 pmWell, I hope she enjoys it 🙂 I learned a lot making this. I forgot to say, it was also my first time making farro.
irishred13
May 22, 2017 - 6:28 pmOh wow this looks tasty. I wouldn’t have thought to put maple syrup on my veggies!
Alicia Taylor
May 22, 2017 - 9:52 pmJust a hint – not too much. It was delicious