Rinse farro, drain and transfer to a pot along with 3 cups water. Add a pinch of salt. Bring farro to a boil, lower the heat and simmer for 20 minutes. Drain well and set aside.
Cut off the fennel stalks and trim the core and tough outer layer from the bulb. Slice fennel lengthwise in half and cut into wedges.
In a pan over medium high heat, add 2 tablespoons olive oil. When the oil is hot, add fennel and sautée on each side for about 3 minutes, until caramelized and slightly charred. Transfer to a paper towel and set aside.
In another pan over medium high heat, add 1 tablespoon olive oil, mushrooms and carrots. Sautée until mushrooms are golden brown, about 5-6 minutes. Transfer to a bowl and set aside.
Add remaining olive oil to a large deep skillet and add garlic. Cook for 1 minute. Add farro and wine and cook until wine is absorbed (3-4 minutes).
Add curry powder, salt and vegetable broth and cook until liquid is absorbed (about 8-10 minutes). Add fennel, mushrooms and carrots, stir and cook for 1 minute.
Sprinkle 1-2 tablespoons of nutritional yeast on top and serve with lemon wedges.
Saturated Fat:2.2 g
Keywords: recipe, healthy grain, vegetarian, plant based, meatless, main