Description

This Warm Roasted Broccoli Farro is a wholesome and flavorful dish featuring tender roasted broccoli and sweet red onions over nutty, chewy farro. Enhanced with a bright garlic-lemon dressing, toasted nuts, and optional creamy feta, it makes for a nutritious and comforting meal or side dish perfect for any season.

Ingredients

Scale

Vegetables

1 large head broccoli, cut into florets (about 17.6 oz)
1 medium red onion, cut into thin wedges

Grains

1 cup farro, rinsed (6.7 oz)
2 1/2 cups water or vegetable broth (20 fl oz)

For Roasting and Dressing

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

Garnishes

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

Prepare to Roast Vegetables: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to ensure easy cleanup.
Season Broccoli and Onion: In a mixing bowl, toss the broccoli florets and red onion wedges with 2 tablespoons of olive oil, 1/2 teaspoon sea salt, and freshly ground black pepper until well coated.
Roast Vegetables: Arrange the seasoned broccoli and onions in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 to 25 minutes, turning halfway through, or until the edges of the broccoli turn golden and slightly crisp.
Cook Farro: While the vegetables roast, combine the rinsed farro and water or vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover the pan, and simmer for 20 to 25 minutes until the farro is tender but still chewy. Drain any excess liquid if necessary.
Prepare Garlic-Lemon Dressing: Heat 1 tablespoon of olive oil in a small skillet over medium-low heat. Add the minced garlic and sauté for 1 to 2 minutes, stirring frequently, until fragrant but not browned. Remove from heat and stir in the lemon zest, lemon juice, honey or maple syrup, and optional chili flakes for a touch of heat.
Season Farro: Fluff the cooked farro with a fork, season with a pinch of salt to taste, and spread it evenly on a serving platter or individual bowls.
Assemble Dish: Top the farro with the roasted broccoli and red onion mixture. Drizzle the prepared garlic-lemon dressing over the vegetables for extra brightness and flavor.
Garnish and Serve: Sprinkle chopped fresh parsley, toasted pine nuts or slivered almonds, and crumbled feta cheese over the top to add texture and taste. Serve the dish warm for the best experience.

Notes

For a vegan version, omit the feta cheese and use maple syrup instead of honey.
Vegetable broth can be substituted with water for a lighter taste.
To add more protein, consider mixing in cooked chickpeas or grilled chicken.
If unavailable, farro can be replaced with other whole grains like barley or brown rice, keeping in mind cooking times will vary.
Roasting the broccoli and onion develops a deeper flavor and adds a pleasant crunch.
Adjust chili flakes according to your preferred spice level or omit them altogether.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Roasting and Stovetop
Cuisine: Mediterranean

Keywords: roasted broccoli farro recipe, warm salad, vegetarian farro dish, garlic lemon dressing, easy healthy meals, roasted vegetables with grains