Farro veggie bowl

Daughter Molly introduced me to farro. It might be hard to believe that a bread baker wouldn’t have tried it since for most of us, all grains are explored. Honestly though, it isn’t right there on the supermarket shelf next to rice. Twenty variations on pre-packaged rice and about a hundred noodle dishes, but no farro. I finally found it in the health section. Its chewy texture and nutty taste round out a veggie salad and make it more satisfying.

This can be tailored to whatever vegetables you have. Now that gardens are beginning to produce you should have a big selection at your local farmers market, or maybe your garden. I used a broccoli crown, one small zucchini, three carrots, a medium sweet potato, 8 oz. mushrooms, chives, and parsley – all fresh. Roast the vegetables in a 400ºF oven till browned and softened, but not mushy. It works best to roast the denser ones together (sweet potato and broccoli) and then roast the softer ones (mushrooms and zucchini) separately. An instant pot cooks the farro in vegetable stock in 9 minutes. If you don’t have an instant pot follow package directions to cook.

While everything cools, drain and rinse a can of black beans, and chop the chives and parsley. Stir everything together. Drizzle some olive oil and balsamic vinegar, or toss with any dressing you like. Lemon infused olive oil lends a light zesty punch. I prefer to keep it light with just a little balsamic and oil.

Joan, 17 June 2021

Farro veggie bowl

  • Servings: About 8 cups
  • Print

  • 1 cup farro
  • 2 cups vegetable broth
  • 1 15-oz. can black beans, drained and rinsed
  • 1 fresh broccoli crown, cut into florets
  • 3 carrots, peeled and julienned
  • 1 medium sweet potato, peeled and cut into 1/4-1/2″ cubes
  • 8 oz. mushrooms, sliced
  • 1 small zucchini or yellow summer squash, julienned
  • olive oil
  • 1/4 cup fresh chives, chopped
  • 1/2 cup fresh parsley, chopped
  • balsamic vinegar
  • salt and pepper to taste
  • Parmesan or feta cheese for topping

Cook farro in 2 cups vegetable stock in an instant pot, under pressure for 9 minutes. There may be a little liquid that wasn’t absorbed yet, but leave it in and set aside to cool. Most of it will be absorbed as the farro cools. If there is a lot of liquid when it’s cool, drain it off.

Preheat oven to 400ºF.

Chop all of the vegetables. Toss with a bit of olive oil and spread out in a large pan with sides, keeping vegetables separated according to density. Broccoli, carrots, and sweet potato can roast together; mushrooms go with summer squash or zucchini. Roast until browned and softened, about 25 minutes for denser vegetables, 15 for softer vegetables. Set aside to cool while you chop the chives and parsley and drain and rinse the beans. When everything is cooled, toss it all together. Drizzle lightly with olive oil, preferably lemon-infused, and balsamic vinegar. Salt and pepper to taste. Flavor improves with overnight refrigeration. Top with Parmesan or feta cheese to serve.

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