Ingredients

1 large head broccoli, cut into florets (about 17.6 oz)

1 medium red onion, cut into thin wedges

1 cup farro, rinsed (6.7 oz)

2 1/2 cups water or vegetable broth (20 fl oz)

3 tbsp olive oil, divided

3 large garlic cloves, minced

Zest and juice of 1 large lemon

1 tsp honey or maple syrup

1/2 tsp chili flakes (optional)

1/2 tsp sea salt, plus more to taste

Freshly ground black pepper, to taste

2 tbsp fresh parsley, chopped

2 tbsp toasted pine nuts or slivered almonds (optional)

1/4 cup crumbled feta cheese (about 1 oz) (optional, omit for vegan)

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2: Toss the broccoli florets and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon sea salt, and freshly ground black pepper. Spread them in a single layer on the baking sheet.

Step 3: Roast the vegetables for 20 to 25 minutes, turning them halfway through, until the broccoli edges are golden and crisp.

Step 4: While the vegetables roast, combine the rinsed farro and water or vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes until tender but still slightly chewy. Drain any excess liquid.

Step 5: In a small skillet, heat 1 tablespoon olive oil over medium-low heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.

Step 6: Remove the skillet from heat and stir in the lemon zest, lemon juice, honey or maple syrup, and chili flakes if using.

Step 7: Fluff the cooked farro with a fork, season with a pinch of salt, and transfer to a serving platter or individual bowls.

Step 8: Top the farro with the roasted broccoli and onions, then drizzle the garlic-lemon dressing over the vegetables.

Step 9: Garnish with chopped parsley, toasted pine nuts or almonds, and crumbled feta cheese if desired. Serve warm.

Tips & Variations

For extra flavor, try roasting the broccoli with a sprinkle of smoked paprika or your favorite herbs.

Use vegetable broth instead of water for cooking farro to add more depth to the dish.

Swap pine nuts for walnuts or pumpkin seeds if preferred or to add variety.

Omit the honey or maple syrup to keep the dressing savory, or add more chili flakes for a spicier kick.

FAQs

Can I use another grain instead of farro?

Yes, you can substitute farro with barley, quinoa, or brown rice, though cooking times and liquid amounts may vary.

Is this dish suitable for a vegan diet?

Absolutely, just omit the feta cheese or replace it with a plant-based alternative to keep the recipe vegan-friendly.

Dinner

Warm Roasted Broccoli and Farro Bowl with Lemon-Garlic Dressing Recipe

Introduction