Farro with Roasted Vegetables

Farro With Roasted Vegetables is a hearty and wholesome dish that brings together the satisfying chew of ancient grains with the deep, caramelized sweetness of oven-roasted vegetables. This Mediterranean-inspired meal is as vibrant as it is nutritious, making it a perfect choice for anyone seeking a flavorful vegetarian main or a robust side dish.

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The beauty of this dish lies in the contrast of textures. The farro remains slightly firm and nutty, providing a wonderful base for the tender zucchini, sweet bell peppers, and juicy cherry tomatoes. A simple dressing of balsamic vinegar and extra-virgin olive oil ties everything together with a bright, tangy finish that highlights the natural flavors of the produce.

Ingredients

• Grains
• 1 cup farro (uncooked)
• 3 cups vegetable broth or water
• Vegetables
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 red onion, cut into wedges
• 1 medium carrot, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Dressing & Finish
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/4 cup chopped fresh parsley
• 2 tablespoons crumbled feta cheese (optional)

Instructions

1. Prepare the Oven

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Season the Vegetables

In a large bowl, toss the bell pepper, zucchini, red onion, carrot, and cherry tomatoes with 2 tablespoons olive oil, thyme, oregano, salt, and pepper.

3. Roast

Spread the vegetables evenly on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway, until caramelized and tender.

4. Cook the Farro

Meanwhile, rinse farro under cold water. In a medium saucepan, combine farro and vegetable broth or water. Bring to a boil, reduce heat to a simmer, cover, and cook for 25–30 minutes until tender but still chewy. Drain excess liquid if necessary.

5. Combine Everything

In a large bowl, combine cooked farro, roasted vegetables, 2 tablespoons extra-virgin olive oil, and balsamic vinegar. Toss gently to combine.

6. Garnish and Serve

Stir in fresh parsley and top with crumbled feta cheese if using. Serve warm or at room temperature.

Zusatztipps für die Zubereitung

To get the best caramelization, ensure your vegetables are cut into relatively uniform pieces and spread them out in a single layer on the baking sheet. If the pan is too crowded, the vegetables will steam rather than roast. Also, always rinse your farro before cooking to remove any residual surface starch.

Varianten und Anpassungen

This recipe is highly customizable based on the season. You can swap in other vegetables such as eggplant, mushrooms, or butternut squash. For a vegan version, simply omit the feta cheese or use a dairy-free alternative. Adding a handful of toasted pine nuts or walnuts can also provide an extra layer of crunch.

Serviervorschläge

While this dish is a complete vegetarian meal on its own, it also pairs beautifully with grilled chicken or fish for those who prefer a non-vegetarian option. It is excellent as a base for a meal prep bowl or as a vibrant side dish for a Mediterranean-themed dinner party.

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This Farro With Roasted Vegetables is a testament to how simple, whole ingredients can be transformed into a deeply satisfying and colorful meal. Enjoy the blend of earthy grains and sweet roasted produce in every bite.

Recipe Questions & Answers

→ What does farro taste like?

Farro has a delightfully nutty, earthy flavor with a satisfying chewy texture similar to barley but slightly more tender. It's a whole grain that retains its shape well during cooking, making it perfect for salads and grain bowls.

→ Do I need to soak farro before cooking?

No soaking is required for farro. Simply rinse it under cold water and simmer in broth or water for 25-30 minutes until tender but still pleasantly chewy. Some varieties labeled 'semi-pearled' cook even faster.

→ Can I make this dish ahead of time?

Absolutely! This dish actually improves as the flavors meld. It can be stored in the refrigerator for up to 5 days and served cold, at room temperature, or gently reheated. The farro absorbs the dressing beautifully over time.

→ What vegetables work best in this dish?

Root vegetables, bell peppers, zucchini, eggplant, cherry tomatoes, and onions all roast beautifully. Feel free to use whatever seasonal vegetables you have on hand—butternut squash, mushrooms, or Brussels sprouts make excellent additions.

→ Is farro gluten-free?

No, farro contains gluten as it's a type of wheat. For a gluten-free alternative, you could substitute quinoa, brown rice, or millet, though cooking times may vary slightly.

→ How can I add more protein?

For additional protein, consider adding chickpeas or white beans during the final toss. You could also serve alongside grilled chicken, fish, or tofu, or top with toasted walnuts or pine nuts for extra crunch and plant-based protein.