Farro Salad with Roasted Root Vegetables

Crispy roasted root vegetables like parsnips and celery root lend an earthy, caramelized richness to this simple grain salad cooked with delicate, chewy farro.  

To get the maximum color out of the vegetables, resist the desire to stir them while they cook.  

3 cups of water. Divide 4 1/2 teaspoons of kosher salt and add more to taste. 1 1/2 cups of uncooked pearled farro (approximately 9 1/4 ounces)  

3 medium carrots, peeled and chopped into 3/4-inch pieces (approximately 1.5 cups) 3 medium parsnips, peeled, cores removed and discarded, sliced into 3/4-inch pieces (approximately 1 1/2 cups).  

Cut 1 small yellow onion into 3/4-inch slices (approximately 2 cups). 1 1/2 cups of chopped, peeled celery root (approximately 3/4-inch pieces)  

Six tablespoons extra virgin olive oil, split 1/4 cup chopped fresh flat-leafed parsley, plus parsley leaves, for garnish. 3 tablespoons of red wine vinegar, plus extra to taste  

1/2 teaspoon black pepper, or more to taste.Preheat the oven to 450°F. In a large saucepan, bring 3 cups water and 2 tablespoons salt to a boil on medium-high heat.   

Add farro and stir. Cover and reduce the heat to low. Cook for 25 to 30 minutes, until the farro is soft and most of the water has been absorbed. Remove from heat and allow it stand for 10 minutes, covered.  

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