Easy Farro Recipe with Roasted Vegetables
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
3 servings
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Calories
684 kcal
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Course
Dinner
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Cuisine
Mediterranean
Easy Farro Recipe with Roasted Vegetables
Description
Easy Farro Recipe with Roasted Vegetables begins by roasting quartered gold potatoes, grape tomatoes, and quartered cremini mushrooms tossed in a mix of olive oil, freshly squeezed lemon juice, water, oregano, dill, sea salt, and minced garlic. Roasting for about 45 minutes until potatoes are tender enhances the natural sweetness of the vegetables.
Meanwhile, farro is cooked separately with bay leaves in water until tender but still slightly chewy, then drained. The cooked farro is mixed with drained garbanzo beans and the roasted vegetable mixture. The combined dish captures a mix of textures from the toothsome grain, creamy beans, and soft roasted vegetables while carrying a fresh herbaceous and citrusy flavor.
This farro bowl can be eaten warm or at room temperature. Parsley garnish adds a touch of fresh green aroma. The balanced flavors and wholesome ingredients make it suitable as a vegetarian main or a hearty side dish in meals.
Swapping garbanzo beans for crispy chickpeas adds crunch, and farro texture can be adjusted by cooking time. Extra cooked farro stores well in the freezer for future meals or salads.
Ingredients
- 3 medium gold potatoes quartered
- 1 cup grape tomatoes or cherry tomatoes
- 2 cups cremini mushrooms quartered (button mushrooms
- 4 Tablespoons olive oil extra virgin
- 2 ½ - 3 Tablespoons lemon freshly squeezed juice
- 4 Tablespoons of water
- 2 teaspoons oregano
- ½ teaspoon dill
- ½ teaspoon of sea salt
- 4 large garlic minced, cloves
- 1 cup farro uncooked
- 5 cups of water
- 2 bay leaf
- ½ garbanzo beans 15-ounce) can
- ¼ teaspoon of sea salt plus more to taste, if desired
- parsley optional, chopped, for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Place potatoes, tomatoes, and mushrooms in an 8-inch square baking dish. In a liquid measuring cup, whisk together the olive oil, lemon juice, water, oregano, dill, salt, and garlic. Pour over vegetables and bake for about 45 minutes, stirring every 15 minutes, until potatoes are fork-tender.
- While potatoes are cooking, bring water and bay leaves to a boil, add the farro and cook for 20 minutes. Drain well in a fine-mesh strainer. When the vegetables come out of the oven, add cooked farro, garbanzo beans, and ¼ tsp salt and mix well. Taste for salt, serve and garnish with parsley if using.
Notes
- Substitute garbanzo beans with crispy chickpeas for additional texture by sprinkling them on top before serving.
- Adjust farro cooking time to achieve desired softness; cooking longer yields a less chewy grain.
- Cook extra farro in advance and freeze to use in later dishes or salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Calories | 684kcal | 34% |
| Carbohydrates | 110g | 37% |
| Protein | 19g | 38% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 633mg | 26% |
| Potassium | 1497mg | 32% |
| Fiber | 21g | 84% |
| Sugar | 8g | 16% |
| Vitamin A | 347IU | 7% |
| Vitamin C | 58mg | 64% |
| Calcium | 137mg | 14% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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