📝 About This Recipe
This vibrant dish celebrates the ancient grain farro, beloved in Italy for its nutty flavor and satisfyingly chewy texture. We toss this hearty base with a colorful medley of caramelized seasonal vegetables, roasted at high heat to concentrate their natural sugars. Finished with a zingy balsamic glaze and fresh herbs, it’s a sophisticated, nutrient-dense side dish that brings the rustic charm of a Mediterranean harvest to your table.
🥗 Ingredients
The Grains
- 1.5 cups Pearled Farro (rinsed thoroughly under cold water)
- 4 cups Vegetable Broth (low-sodium preferred)
- 1 Bay Leaf (dried)
Roasted Vegetables
- 1 large Sweet Potato (peeled and cut into 1/2-inch cubes)
- 1 medium Red Bell Pepper (seeded and chopped into 1-inch pieces)
- 1 medium Zucchini (sliced into half-moons)
- 1/2 Red Onion (cut into thick wedges)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Dried Oregano
- 1 teaspoon Kosher Salt and Black Pepper (or to taste)
The Dressing and Garnish
- 2 tablespoons Balsamic Glaze (store-bought or homemade reduction)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/3 cup Feta Cheese (crumbled (optional for creaminess))
- 2 tablespoons Toasted Pine Nuts (for a buttery crunch)
- 1/2 lemon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or silicone mats for easy cleanup.
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2
In a medium saucepan, combine the rinsed farro, vegetable broth, and the bay leaf. Bring the mixture to a rapid boil over medium-high heat.
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3
Once boiling, reduce the heat to low, cover the pot tightly, and simmer. Cook for 20-25 minutes, or until the farro is tender but still retains a pleasant 'al dente' bite.
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4
While the farro simmers, place the cubed sweet potatoes, red peppers, zucchini, and red onions on the prepared baking sheet.
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5
Drizzle the vegetables with 3 tablespoons of olive oil and sprinkle with dried oregano, salt, and pepper. Toss thoroughly with your hands to ensure every piece is evenly coated.
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6
Spread the vegetables in a single layer. Roast in the oven for 25-30 minutes, tossing halfway through, until the edges are caramelized and the sweet potatoes are fork-tender.
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7
Check the farro; if any excess liquid remains in the pot after it is cooked, drain it through a fine-mesh sieve.
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8
Remove the bay leaf from the farro and transfer the warm grains to a large, shallow serving bowl.
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9
Add the hot roasted vegetables directly from the oven into the bowl with the farro, making sure to scrape in any flavorful oils from the pan.
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10
Drizzle the fresh lemon juice and balsamic glaze over the mixture. Gently fold the ingredients together using a large spoon or spatula.
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11
Taste and adjust seasoning with an extra pinch of salt or a crack of black pepper if needed.
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12
Just before serving, sprinkle with the chopped parsley, crumbled feta, and toasted pine nuts to maintain their texture and freshness.
💡 Chef's Tips
Use 'pearled' farro for a faster cook time; if using 'whole' farro, soak it overnight to soften the outer bran. Don't crowd the roasting pan! If the vegetables are too close, they will steam rather than roast and brown. For the best flavor, toast your pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. You can swap the vegetables based on the season—try butternut squash in winter or asparagus in the spring. If the dish feels dry, add a tiny extra splash of high-quality olive oil just before bringing it to the table.
🍽️ Serving Suggestions
Pairs beautifully as a side for lemon-herb roasted chicken or grilled salmon. Serve alongside a crisp glass of Pinot Grigio or a light Sauvignon Blanc. Top with a poached egg for a delicious, protein-packed vegetarian brunch. Enjoy at room temperature for a sophisticated picnic salad or office lunch. Accompany with a side of warm crusty sourdough bread to soak up the balsamic flavors.