Mediterranean Farro Bowl with Roasted Vegetables and Lemon-Herb Dressing
25min
40min
4
465
Chef's Note
This recipe showcases farro's remarkable ability to hold its texture beautifully even after cooking and reheating—that satisfying chew mentioned in the post comes from the intact bran and germ layers. Don't worry if your farro takes the full 30 minutes; different varieties (semi-pearled vs. whole) have varying cook times, but all will deliver that nutty, robust flavor and nutritional benefits that make whole grains worth seeking out.
Tags
Ingredients
1.5 cups farro
4 cups vegetable broth
2 cups cherry tomatoes
1 large zucchini, diced
1 large red bell pepper, diced
1 medium red onion, cut into wedges
5 tablespoons olive oil
3 whole garlic cloves, minced
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/3 cup fresh parsley, chopped
3 tablespoons fresh mint, chopped
1 cup feta cheese, crumbled
1 large cucumber, diced
1/2 cup kalamata olives, pitted and halved
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Instructions
- 1
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Rinse the farro under cold water in a fine-mesh strainer. In a medium saucepan, combine farro and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until tender but still pleasantly chewy. Drain any excess liquid and set aside to cool slightly.
- 3
While the farro cooks, prepare the vegetables. Toss cherry tomatoes, zucchini, red bell pepper, and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, black pepper, and dried oregano on the prepared baking sheet.
- 4
Roast vegetables for 25-30 minutes, stirring halfway through, until caramelized and tender. Remove from oven and let cool for 5 minutes.
- 5
Make the lemon-herb dressing by whisking together remaining 3 tablespoons olive oil, lemon juice, lemon zest, minced garlic, parsley, mint, remaining 1/2 teaspoon salt, and red pepper flakes in a small bowl.
- 6
In a large mixing bowl, combine the cooked farro, roasted vegetables, fresh cucumber, and olives. Pour the lemon-herb dressing over the mixture and toss gently to combine.
- 7
Divide the farro bowl among four serving plates or bowls. Top each portion with crumbled feta cheese.
- 8
Serve warm or at room temperature. This bowl can be made ahead and stored in the refrigerator for up to 3 days, making it perfect for meal prep.
Nutrition Information (per serving)
465
14g
52g
22g
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