Apricot Habanero Glazed Roasted Carrot and Farro Grain Bowl with Herbed Labneh

Apricot Habanero Glazed Roasted Carrot and Farro Grain Bowl with Herbed Labneh

A warm, health-forward grain bowl that balances sweet-heat Apricot Habanero jam with earthy farro, honeyed roasted carrots, and cooling herbed labneh. Bright mint and toasted almonds add fresh texture. Great for lunch, a light dinner, or to serve at a casual dinner party.

Ingredients

• 1 cup pearled farro, rinsed
• 2 1/2 cups low-sodium vegetable broth or water
• 1 pound carrots, peeled and cut on bias into 2-inch pieces (mix orange and purple carrots if available)
• 2 tablespoons olive oil, divided
• Salt and freshly ground black pepper
• 3 tablespoons Coo Moo Apricot Habanero jam (product link)
• 1 tablespoon apple cider vinegar
• 1 teaspoon soy sauce or tamari
• 1 teaspoon lemon zest
• 1/2 cup labneh or thick Greek yogurt
• 1 small garlic clove, finely grated into labneh
• 2 tablespoons chopped fresh mint, divided
• 1 tablespoon chopped fresh dill or parsley
• 1/4 cup toasted sliced almonds
• 1/4 cup thinly sliced scallions (whites and greens separated)
• Juice of 1/2 lemon (about 1 tablespoon)
• Extra virgin olive oil for finishing

Instructions

1. Preheat the oven to 425F (220C). Line a rimmed baking sheet with parchment.
2. Place the cut carrots in a bowl. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of black pepper. Spread in a single layer on the baking sheet. Roast for 18 to 22 minutes, turning once, until edges are caramelized and carrots are tender.
3. While the carrots roast, cook the farro. In a medium saucepan bring the vegetable broth or water to a boil. Add rinsed farro, reduce heat to a simmer, cover and cook until tender but still chewy, about 18 to 22 minutes. Drain any excess liquid and fluff with a fork. Stir in 1 teaspoon olive oil and season with a pinch of salt. Keep warm.
4. Make the Apricot Habanero glaze. In a small skillet over medium-low heat combine the Coo Moo Apricot Habanero jam, apple cider vinegar, soy sauce, and lemon zest. Warm gently, stirring until jam loosens into a glossy sauce about 2 to 3 minutes. Taste and adjust: add a splash more vinegar for tang or a pinch of salt if needed. Remove from heat.
5. When carrots are done, transfer them to a bowl and toss immediately with about two-thirds of the warm Apricot Habanero glaze so they are nicely coated. Reserve the remaining glaze for drizzling.
6. Prepare herbed labneh. In a small bowl combine labneh, grated garlic, chopped dill or parsley, 1 tablespoon chopped mint, lemon juice, and a pinch of salt. Stir until smooth and taste; adjust salt or lemon as desired.
7. Assemble bowls. Divide warm farro between 4 bowls as the base. Arrange glazed roasted carrots over the farro. Dollop 2 tablespoons of herbed labneh on each bowl. Scatter toasted sliced almonds, sliced scallion whites and green tops, and the remaining chopped mint over the bowls. Drizzle reserved Apricot Habanero glaze in a fine stream over the dish and finish with a small drizzle of extra virgin olive oil.
8. Serve warm. Offer additional Apricot Habanero jam at the table for guests who want an extra kick.

Notes

• Farro can be swapped with farro salad blend, barley, or brown rice if desired; adjust cooking time accordingly.
• To make this vegan, substitute labneh with a thick coconut yogurt and omit the honey if used elsewhere.
• For a heartier bowl add grilled halloumi slices or roasted chickpeas for extra protein.

Creative Use of the Product

Aside from glazing the roasted carrots, stir 1 tablespoon of Apricot Habanero into the warm farro before plating to weave the jam's sweet-heat through every bite. The jam also doubles as a finishing drizzle, giving a glossy sheen and bright flavor contrast against the cooling herbed labneh.