Save The first time I made farro, I accidentally cooked way too much and ended up eating it for three days straight with whatever vegetables I could find in my crisper drawer. That happy mistake turned into one of my go-to weeknight strategies, because the nutty, chewy texture of farro somehow makes everything taste better. Now I keep a batch cooked and ready, waiting to be transformed.
Last autumn, my sister came over feeling completely drained from work, so I roasted whatever vegetables I had on hand and tossed them with farro and a splash of balsamic. She took one bite and actually closed her eyes, saying this was exactly the kind of food she needed but never took time to make herself. Now she texts me whenever she roasts vegetables, asking if she should double the batch for tomorrow.
Ingredients
- 1 cup farro uncooked: Look for semi-pearled farro which cooks faster but still retains that satisfying chewy texture that makes this dish so satisfying
- 3 cups vegetable broth or water: Broth adds deeper flavor but water works perfectly fine especially if you are planning to add cheese later
- 1 red bell pepper diced: Red peppers get sweeter when roasted and provide beautiful color contrast against the golden brown farro
- 1 zucchini diced: Do not cut the pieces too small or they will disappear during roasting
- 1 red onion cut into wedges: The wedges hold their shape better than chopped onion and caramelize beautifully at the edges
- 1 medium carrot sliced: Carrots add sweetness and a slight crunch that balances the softer roasted vegetables
- 1 cup cherry tomatoes halved: Cherry tomatoes roast down into little bursts of concentrated sweetness
- 2 tablespoons olive oil: This helps the vegetables caramelize rather than steam
- 1 teaspoon dried thyme: Thyme pairs perfectly with roasted vegetables and adds an earthy aroma
- 1 teaspoon dried oregano: Dried oregano holds up better than fresh during the long roasting time
- 1/2 teaspoon salt: Start with this amount and adjust after tasting the finished dish
- 1/4 teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference in depth of flavor
- 2 tablespoons extra-virgin olive oil: Save your best olive oil for the dressing since you can really taste it here
- 1 tablespoon balsamic vinegar: The acidity cuts through the richness of the roasted vegetables and ties everything together
- 1/4 cup chopped fresh parsley: Fresh herbs added at the end brighten the whole dish
- 2 tablespoons crumbled feta cheese optional: Even if you are not usually a feta fan try it here because the salty creaminess is perfect with sweet roasted vegetables
Instructions
- Get your oven ready:
- Preheat to 425°F and line a large baking sheet with parchment paper so cleanup will be effortless 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 sweet and tender:
- Spread the vegetables on your prepared baking sheet and roast for 25 to 30 minutes stirring halfway through until you see caramelized edges and tender flesh
- Cook the farro:
- While vegetables roast rinse the farro then combine it with broth in a saucepan bring to a boil reduce heat cover and simmer for 25 to 30 minutes until tender but still pleasantly chewy
- Bring it all together:
- Combine the cooked farro and roasted vegetables in a large bowl then drizzle with olive oil and balsamic vinegar tossing gently
- Finish and serve:
- Stir in the fresh parsley and top with crumbled feta if using then serve warm or let it come to room temperature which is how I actually prefer it
Save This became my default contribution to family dinners last winter because it travels well and seems to please everyone regardless of their usual eating preferences. My uncle who typically claims he does not like grain bowls actually went back for seconds.
Making It Your Own
Swap in whatever vegetables look best at the market because eggplant mushrooms or butternut squash all work beautifully here. I have discovered that adding a handful of arugula at the end adds a nice peppery bite.
Make Ahead Magic
The entire dish keeps well in the refrigerator for up to four days and the flavors actually develop over time. I often roast vegetables on Sunday and cook farro in batches so healthy lunches come together in minutes all week.
Serving Ideas
This works as a standalone main dish but also pairs wonderfully alongside grilled chicken or fish for a more substantial meal. The leftovers are excellent cold straight from the refrigerator which makes them perfect for packed lunches.
- Try crumbling goat cheese instead of feta for a milder tang
- A handful of toasted walnuts adds lovely crunch
- Keep some lemon wedges on hand for a bright finishing touch
Save There is something deeply satisfying about a dish that comes together so simply but tastes like it required far more effort than it actually did.
Recipe FAQ
- → What does farro taste like?
Farro has a nutty, slightly sweet flavor with a satisfyingly chewy texture. It's similar to barley but with a slightly more complex taste profile that pairs wonderfully with roasted vegetables.
- → Can I make this ahead of time?
Absolutely. This dish actually improves after resting as the flavors meld together. Store in an airtight container in the refrigerator for up to 5 days. Serve warm, at room temperature, or cold.
- → What vegetables work best for roasting?
Root vegetables like carrots, onions, and bell peppers caramelize beautifully. You can also substitute eggplant, mushrooms, butternut squash, or sweet potatoes based on what's in season.
- → Is farro gluten-free?
No, farro contains gluten as it's a type of wheat. For a gluten-free alternative, try substituting quinoa, brown rice, or sorghum with adjusted cooking times.
- → How do I know when farro is done cooking?
Farro should be tender but still retain a pleasant chewiness. Taste it after 25 minutes of simmering—if it's still crunchy, continue cooking in 5-minute increments until it reaches your desired texture.
- → Can I use pearled farro instead of whole?
Yes, pearled farro cooks faster in about 15-20 minutes since some of the bran has been removed. Adjust your cooking time accordingly and check for doneness early.