Name: Farro Pilaf with Veggies and Blackened Melon
Prep time: 35 min
Total time: 35 min
Ingredients: 4 cups low-sodium vegetable broth; 1½ cups dry pearled farro; 3 cloves garlic, minced; 4 cups chopped fresh greens such as collards, spinach, kale, and/or chard, stems removed; ½ of a medium cantaloupe or honeydew melon, seeded, peeled, and cut into 12 wedges; 2 to 3 teaspoons blackened seasoning; 4 roma tomatoes, cut into wedges; 1 medium sweet onion, cut into ½-inch-thick slices; 12-oz. package extra-firm silken tofu, drained; 1 tablespoon apple cider vinegar; ½ teaspoon dry mustard; ¼ teaspoon onion powder; ¼ teaspoon garlic powder; ¼ teaspoon cayenne pepper; ¼ teaspoon sea salt

Prep-time: 35 minutes / Ready In: 35 minutes
Makes 11 cups
print/save recipe

Please enter your email to continue.

Email

Cancel

Sweet melon is coated in blackened seasoning and grilled on the barbecue to create mouthwatering-good wedges of smoky, juicy fruit. A dollop of Cajun vegan mayo brings an extra layer of heat that pairs perfectly with the wilted greens and tomatoes. Add all that to a base of hearty farro, and you’ve got an incredibly well-rounded meal that will leave you licking the plate. This flavorful dish is ideal for your next plant-based BBQ and is great served alongside a chilled summer soup!

Editor’s Note: Blackened seasoning is a savory spice blend similar to Cajun seasoning, but with less of a spicy kick. It typically includes paprika, garlic powder, thyme, oregano, and cayenne, among other spices. While many premade blackened seasonings are high in salt, Dak’s Spices makes a good salt-free version.

For more delicious melon recipes, check out these tasty ideas:

By Shelli McConnell, Aug 22, 2022

Ingredients

4 cups low-sodium vegetable broth
1½ cups dry pearled farro
3 cloves garlic, minced
4 cups chopped fresh greens such as collards, spinach, kale, and/or chard, stems removed
½ of a medium cantaloupe or honeydew melon, seeded, peeled, and cut into 12 wedges
2 to 3 teaspoons blackened seasoning
4 roma tomatoes, cut into wedges
1 medium sweet onion, cut into ½-inch-thick slices
12-oz. package extra-firm silken tofu, drained
1 tablespoon apple cider vinegar
½ teaspoon dry mustard
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon sea salt

Instructions

In a medium saucepan combine broth, farro, and garlic. Bring to boiling; reduce heat. Cover and simmer 25 to 30 minutes or until farro is tender; drain any excess cooking liquid. Add greens; cook and stir until wilted. Remove from heat; keep warm.
Meanwhile, season melon wedges with blackened seasoning. Grill melon wedges, tomato wedges, and onion slices, uncovered, over medium-high 6 to 8 minutes or until lightly charred, turning once.
For Cajun Mayo, in a small food processor combine half the tofu (save the rest for another recipe), the apple cider vinegar, dry mustard, onion powder, garlic powder, cayenne pepper, and sea salt. Process until smooth.
Coarsely chop tomatoes and onion; stir into farro mixture. Serve melon wedges over farro mixture. Top with Cajun Mayo.

tags:

grain bowls

(0)

0 Comments

Comments (0)

(0 from 0 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

see more from this author