Farro With Roasted Vegetables (Print Version)

Chewy farro tossed with caramelized oven-roasted vegetables. A wholesome, Mediterranean-inspired main or side dish.

# What You'll Need:

→ Grains

01 - 1 cup farro, uncooked
02 - 3 cups vegetable broth or water

→ Vegetables

03 - 1 red bell pepper, diced
04 - 1 medium zucchini, diced
05 - 1 red onion, cut into wedges
06 - 1 medium carrot, sliced
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper

→ Dressing and Finishing

13 - 2 tablespoons extra-virgin olive oil
14 - 1 tablespoon balsamic vinegar
15 - 1/4 cup chopped fresh parsley
16 - 2 tablespoons crumbled feta cheese, optional

# Steps to Follow:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. In a large bowl, combine bell pepper, zucchini, red onion, carrot, and cherry tomatoes with 2 tablespoons olive oil, thyme, oregano, salt, and pepper. Spread evenly on the prepared baking sheet.
02 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are caramelized and tender.
03 - Rinse farro under cold water. In a medium saucepan, combine farro and vegetable broth. Bring to a boil, reduce heat to a simmer, cover, and cook for 25 to 30 minutes until tender but still chewy. Drain excess liquid if necessary.
04 - In a large bowl, combine cooked farro, roasted vegetables, 2 tablespoons extra-virgin olive oil, and balsamic vinegar. Toss gently to combine.
05 - Stir in fresh parsley and top with crumbled feta cheese if using. Serve warm or at room temperature.

# Additional Tips::

01 -
  • The farro stays chewy and satisfying, holding its texture even when tossed with warm roasted vegetables and tangy dressing.
  • It works as a complete meal or a side, and tastes just as good cold from the fridge the next day.
  • Roasting the vegetables brings out their natural sweetness, which balances beautifully with the earthy grain and sharp balsamic.
  • You can swap in whatever vegetables are in season or need using up, making it endlessly adaptable.
02 -
  • Do not crowd the baking sheet or the vegetables will steam and turn soggy instead of caramelizing, use two pans if necessary.
  • Taste the farro a few minutes before the timer goes off, some brands cook faster and you want it chewy, not mushy.
  • Add the balsamic vinegar while everything is still warm so it mingles with the olive oil and coats every grain and vegetable.
03 -
  • Use pearled farro if you want to shave off about ten minutes of cooking time, it's already partially processed and cooks faster without losing much texture.
  • Toss the finished dish with a handful of toasted pine nuts or slivered almonds for extra crunch and richness.
  • If you love acidity, add a squeeze of fresh lemon juice along with the balsamic, it lifts everything and makes the dish taste even brighter.
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