LunchDinnerMain Course

Farro Salad with Roasted Vegetables

Name: Farro Salad with Roasted Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 حصص
Cuisine: italian
Ingredients: 1 كوب farro rinsed; 3 كوب water; 3 كوب broccoli florets cut into bite-sized pieces; 1 قطعة bell pepper chopped into 1-inch pieces; 1 قطعة zucchini chopped into 1/2-inch half-moons; 0.5 قطعة red onion roughly chopped; 1 كوب cherry tomato halved; 3 ملعقة كبيرة olive oil; 0.5 ملعقة صغيرة salt; 0.25 ملعقة صغيرة black pepper freshly ground; 3 ملعقة كبيرة lemon juice freshly squeezed; 2 ملعقة كبيرة olive oil extra virgin; 2 ملعقة كبيرة fresh parsley finely chopped; 0.5 ملعقة صغيرة dried oregano; 1 فص garlic minced; 0.25 ملعقة صغيرة salt; 0.13 ملعقة صغيرة black pepper freshly ground

This hearty and nutritious farro salad combines chewy whole grains with a colorful medley of roasted seasonal vegetables. Tossed in a bright lemon-herb dressing, it's perfect for a light lunch or a satisfying side dish.

وصفة أصلية من Forkin

الوقت الإجمالي: 1 س 5 د
عدد الحصص: 4
الصعوبة: متوسطة

معلومات مسببات الحساسية: قد تحتوي على غلوتين. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

1 كوبfarro, rinsed
3 كوبwater

roasted vegetables

3 كوبbroccoli florets, cut into bite-sized pieces
1 قطعةbell pepper, chopped into 1-inch pieces
1 قطعةzucchini, chopped into 1/2-inch half-moons
0.5 قطعةred onion, roughly chopped
1 كوبcherry tomato, halved

for roasting

3 ملعقة كبيرةolive oil
0.5 ملعقة صغيرةsalt
0.25 ملعقة صغيرةblack pepper, freshly ground

dressing

3 ملعقة كبيرةlemon juice, freshly squeezed
2 ملعقة كبيرةolive oil, extra virgin
2 ملعقة كبيرةfresh parsley, finely chopped
0.5 ملعقة صغيرةdried oregano
1 فصgarlic, minced
0.25 ملعقة صغيرةsalt
0.13 ملعقة صغيرةblack pepper, freshly ground

الأدوات

baking sheet · large bowl · knife · whisk · oven · cutting board · parchment paper · medium saucepan

طريقة التحضير

خطوة بخطوة

1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
حوالي 5 د
2
In a large bowl, combine the broccoli florets, bell pepper, zucchini, and red onion.
حوالي 2 د
3
Drizzle the vegetables with the olive oil for roasting, then sprinkle with salt and black pepper.
حوالي 1 د
ملاحظة الطاهي: Ensure all vegetables are evenly coated for best roasting.
4
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
حوالي 1 د
ملاحظة الطاهي: Do not overcrowd the pan, as this will steam the vegetables instead of roasting them. Use two sheets if necessary.
5
Roast for 20 minutes, then add the cherry tomatoes to the baking sheet and continue roasting for another 10-15 minutes, or until vegetables are tender and slightly caramelized.
حوالي 35 د
ملاحظة الطاهي: The cherry tomatoes cook faster, so adding them later prevents them from becoming mushy.
6
While the vegetables roast, combine the farro and water in a medium saucepan.
حوالي 1 د
7
Bring the farro to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until tender.
حوالي 25 د
ملاحظة الطاهي: Farro should be chewy, not mushy. Check for doneness around the 20-minute mark.
8
Drain any excess water from the cooked farro and let it cool slightly.
حوالي 5 د
9
In a small bowl, whisk together the lemon juice, extra virgin olive oil, fresh parsley, dried oregano, minced garlic, salt, and black pepper for the dressing.
حوالي 2 د
ملاحظة الطاهي: Taste and adjust seasoning as needed.
10
In a large bowl, combine the cooled farro and roasted vegetables.
حوالي 1 د
11
Pour the dressing over the farro and vegetables, tossing gently to ensure everything is well coated.
حوالي 1 د
12
Allow the salad to rest for at least 10 minutes for the flavors to meld before serving.
حوالي 10 د
ملاحظة الطاهي: This salad tastes even better after resting, allowing the farro to absorb the dressing.

حافظ على جودتها

الحفظ

Store leftover farro salad in an airtight container in the refrigerator.

إعادة التسخين

This salad is best served chilled or at room temperature, no reheating needed.