Description
A wholesome and flavorful Farro with Roasted Vegetables recipe featuring tender farro cooked in vegetable broth and mixed with a medley of caramelized roasted vegetables. Enhanced with herbs, olive oil, balsamic vinegar, fresh parsley, and optional crumbled feta cheese, this dish is perfect as a hearty side or a satisfying main meal.
Ingredients
Scale
Grains and Broth
- 1 cup uncooked farro
- 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
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
Finishing Touches
- 1/4 cup chopped fresh parsley
- 2 tablespoons crumbled feta cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Season Vegetables: In a large bowl, toss the diced red bell pepper, zucchini, red onion wedges, sliced carrot, and halved cherry tomatoes with 2 tablespoons of olive oil, dried thyme, dried oregano, salt, and freshly ground black pepper. Ensure the vegetables are well coated with the seasoning and oil.
- Roast Vegetables: Spread the seasoned vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through cooking, until the vegetables are tender and caramelized.
- Cook Farro: While the vegetables roast, rinse the farro under cold water. In a medium saucepan, combine the rinsed farro and 3 cups of vegetable broth or water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25 to 30 minutes, or until the farro is tender but still chewy. Drain any excess liquid if needed.
- Combine Ingredients: In a large bowl, combine the cooked farro and the roasted vegetables. Drizzle with 2 tablespoons of extra-virgin olive oil and 1 tablespoon of balsamic vinegar. Toss gently to evenly mix all ingredients.
- Finish and Serve: Stir in the chopped fresh parsley for a burst of freshness. Optionally, sprinkle 2 tablespoons of crumbled feta cheese over the top for added creaminess and flavor. Serve the dish warm or at room temperature as a delightful main or side.
Notes
- Farro can be substituted with other whole grains like barley or quinoa if preferred.
- For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
- Adjust seasoning and herbs according to your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of water or broth to maintain moisture.
