Coriander-Carrot Grain Bowls with Cilantro-Honey Dressing

Coriander and cumin-roasted carrots with rye berries and pistachios tossed in a zippy cilantro-honey dressing. This fiber-packed grain bowl is a perfect make-ahead option for a light, but filling lunch or dinner.

Ingredients

• 3/4 cup dry whole rye berries (farro, or wheat berries)
• 1 lb. rainbow carrots (scrubbed and tops trimmed, halved at a diagonal)
• 3 Tbsp. avocado or olive oil (divided)
• 1/2 tsp. ground coriander
• 3/4 tsp. ground cumin (divided)
• 1 tsp. kosher salt (divided)
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. minced shallots
• 2 tsp. honey
• 1 Tbsp. finely chopped cilantro leaves (plus more for garnish)
• Pinch of freshly ground black pepper
• 1/4 cup roughly chopped pistachios
• 3 Tbsp. pomegranate arils

Instructions

1. 1

   Cook rye berries in a large saucepan of boiling salted water until tender, about 60 minutes. Drain and set aside.

2. 2

   While grains cook, preheat oven to 425°F. Toss carrots in 1 Tablespoon of the oil, coriander, 1/2 tsp. of the cumin, and 1/2 tsp. of the salt. Place in a single layer on a foil-lined baking sheet. Roast, tossing occasionally, until carrots are tender, about 40 minutes.

3. 3

   Place remaining 2 Tablespoons oil, 1/4 tsp. cumin, 1/2 tsp. salt, lemon juice, shallots, honey, and black pepper in a large bowl; whisk to combine. Let stand 15 minutes. Stir in chopped cilantro, cooked grains, and carrots.

4. 4

   Divide evenly onto each of four plates. Sprinkle pistachios and pomegranate arils evenly over top. Garnish with extra cilantro, if desired.