Save The first time I made farro was completely by accident. I had grabbed the wrong bag at the grocery store thinking it was brown rice, but by the time I realized my mistake at home, I was too curious to return it. That happy mistake led to one of my favorite grain discoveries. Farro has this incredible nutty sweetness and chewy texture that makes everything feel more substantial and satisfying.
Last autumn, my sister came over for dinner and we ended up eating this straight from the mixing bowl while standing at the counter. She kept saying just one more bite until wed nearly finished the entire batch. Something about the combination of warm farro and sweet roasted vegetables feels like a hug on a plate. Now whenever she visits, this is the first thing she requests.
Ingredients
- 1 cup farro (uncooked): This ancient wheat grain has a wonderful chewy texture and nutty flavor that stands up beautifully to roasted vegetables
- 3 cups vegetable broth or water: Using broth instead of water adds depth of flavor that infuses the farro as it cooks
- 1 red bell pepper, diced: Red peppers become incredibly sweet when roasted and add gorgeous color to the dish
- 1 zucchini, diced: Zucchini softens nicely in the oven and soaks up all the herbs and olive oil
- 1 red onion, cut into wedges: Red onion mellows and sweetens during roasting, adding subtle flavor without being overpowering
- 1 medium carrot, sliced: Carrots add natural sweetness and a pop of bright orange color
- 1 cup cherry tomatoes, halved: These burst and concentrate in the oven creating little pockets of intense tomato flavor
- 2 tablespoons olive oil: Coats the vegetables helping them caramelize and roast evenly
- 1 teaspoon dried thyme: Earthy and aromatic, thyme pairs perfectly with roasted vegetables
- 1 teaspoon dried oregano: Adds that classic Mediterranean flavor profile
- 1/2 teaspoon salt: Enhances the natural sweetness of the roasted vegetables
- 1/4 teaspoon freshly ground black pepper: Adds a subtle warmth and depth
- 2 tablespoons extra-virgin olive oil: The finishing oil brings everything together and adds luxurious richness
- 1 tablespoon balsamic vinegar: Provides a bright acidic contrast to the sweet roasted vegetables
- 1/4 cup chopped fresh parsley: Fresh herb finish that brightens the whole dish
- 2 tablespoons crumbled feta cheese (optional): Adds tangy creaminess and a salty finish that complements the sweet vegetables
Instructions
- Get your oven ready:
- Preheat to 425°F and line a large baking sheet with parchment paper for easy cleanup later.
- Prep the vegetables:
- In a large bowl, toss the bell pepper, zucchini, red onion, carrot, and cherry tomatoes with olive oil, thyme, oregano, salt, and pepper until everything is evenly coated.
- Roast until caramelized:
- Spread vegetables evenly on the prepared baking sheet and roast for 25 to 30 minutes, stirring halfway through, until they are tender and beautifully caramelized.
- Cook the farro:
- Rinse the farro under cold water, then combine with vegetable broth in a medium saucepan. Bring to a boil, reduce heat, cover and simmer for 25 to 30 minutes until tender but still pleasantly chewy.
- Bring it together:
- Combine the cooked farro with roasted vegetables in a large bowl. Drizzle with extra-virgin olive oil and balsamic vinegar, tossing gently to combine.
- Finish and serve:
- Stir in fresh parsley and top with crumbled feta if using. Serve warm while the vegetables are still slightly hot or at room temperature.
Save This recipe became my go to for potlucks after bringing it to a friends summer dinner party. The host barely got a serving before people were asking for the recipe. Something about the combination of textures and flavors makes it universally appealing even to people who swear they do not like grain salads.
Make It Your Own
One of the best things about this dish is how adaptable it is to whatever vegetables you have on hand. I have made it with eggplant, mushrooms, butternut squash, and even roasted Brussels sprouts. The key is cutting everything into similar sized pieces so they roast evenly and finish at the same time.
Serving Suggestions
While this is substantial enough to stand alone as a main dish, it also pairs beautifully with grilled proteins. I have served it alongside roasted chicken, grilled salmon, and even as a bed for pan seared shrimp. The Mediterranean flavors complement almost anything you throw at it.
Storage and Meal Prep
This farro dish is meal prep magic. It keeps beautifully in the refrigerator for up to five days and actually develops more flavor as the ingredients mingle. I like to make a big batch on Sunday and portion it out for lunches throughout the week.
- Store in an airtight container and reheat gently with a splash of water to refresh
- Serve cold straight from the refrigerator for a refreshing summer lunch
- Freeze individual portions for up to three months if you want to stock up
Save There is something deeply satisfying about a dish that comes together so simply yet tastes so complex and nourishing. This farro with roasted vegetables has become a staple in my kitchen, and I hope it finds a regular place in yours too.
Recipe FAQ
- → Do I need to soak farro before cooking?
No soaking is required for farro. Simply rinse it under cold water and cook it in vegetable broth or water for 25-30 minutes until tender but still pleasantly chewy. Pearled farro cooks faster than whole farro, so check the package instructions and adjust cooking time accordingly.
- → Can I make this dish ahead of time?
Absolutely. This dish actually improves as the flavors meld together. You can cook the farro and roast vegetables up to 3 days in advance. Store them separately in airtight containers in the refrigerator, then toss with the dressing and fresh herbs before serving. Bring to room temperature or gently reheat before serving.
- → What vegetables work best for roasting?
Hardy vegetables that hold their shape during high-heat cooking work beautifully. Try eggplant, mushrooms, butternut squash, sweet potatoes, Brussels sprouts, or cauliflower florets. Cut them into similar-sized pieces to ensure even roasting. Avoid delicate vegetables like spinach or peas as they'll wilt too quickly.
- → Is this dish gluten-free?
Traditional farro contains gluten since it's a form of wheat. For a gluten-free version, substitute with sorghum, buckwheat groats, brown rice, or quinoa. Adjust cooking times according to your chosen grain's package instructions. Always verify all other ingredients, particularly the broth, are certified gluten-free.
- → How can I add more protein to this dish?
Stir in cooked chickpeas or white beans with the farro, top with toasted pine nuts or walnuts for crunch, or serve alongside grilled chicken, baked salmon, or pan-seared tofu. The feta cheese also adds protein, though you can use vegan feta or nutritional yeast for a plant-based option.
- → Can I roast the vegetables and farro together?
It's best to cook them separately. Vegetables need high heat (425°F) to achieve proper caramelization, while farro requires gentle simmering on the stovetop. This two-step method ensures perfectly cooked grains with ideal texture and vegetables with delicious roasted flavor rather than steamed results.