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 racions
Cuisine: italian
Ingredients: 1 tassa farro rinsed; 3 tassa water; 3 tassa broccoli florets cut into bite-sized pieces; 1 u bell pepper chopped into 1-inch pieces; 1 u zucchini chopped into 1/2-inch half-moons; 0,5 u red onion roughly chopped; 1 tassa cherry tomato halved; 3 cs olive oil; 0,5 ct salt; 0,25 ct black pepper freshly ground; 3 cs lemon juice freshly squeezed; 2 cs olive oil extra virgin; 2 cs fresh parsley finely chopped; 0,5 ct dried oregano; 1 gra garlic minced; 0,25 ct salt; 0,13 ct 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.

Una recepta original de Forkin

Temps total: 1 h 5 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir gluten. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1 tassafarro, rinsed
3 tassawater

roasted vegetables

3 tassabroccoli florets, cut into bite-sized pieces
1 ubell pepper, chopped into 1-inch pieces
1 uzucchini, chopped into 1/2-inch half-moons
0,5 ured onion, roughly chopped
1 tassacherry tomato, halved

for roasting

3 csolive oil
0,5 ctsalt
0,25 ctblack pepper, freshly ground

dressing

3 cslemon juice, freshly squeezed
2 csolive oil, extra virgin
2 csfresh parsley, finely chopped
0,5 ctdried oregano
1 gragarlic, minced
0,25 ctsalt
0,13 ctblack pepper, freshly ground

Estris

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

Elaboració

Pas a pas

1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Uns 5 min
2
In a large bowl, combine the broccoli florets, bell pepper, zucchini, and red onion.
Uns 2 min
3
Drizzle the vegetables with the olive oil for roasting, then sprinkle with salt and black pepper.
Uns 1 min
Nota de cuina: Ensure all vegetables are evenly coated for best roasting.
4
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Uns 1 min
Nota de cuina: 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.
Uns 35 min
Nota de cuina: 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.
Uns 1 min
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.
Uns 25 min
Nota de cuina: 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.
Uns 5 min
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.
Uns 2 min
Nota de cuina: Taste and adjust seasoning as needed.
10
In a large bowl, combine the cooled farro and roasted vegetables.
Uns 1 min
11
Pour the dressing over the farro and vegetables, tossing gently to ensure everything is well coated.
Uns 1 min
12
Allow the salad to rest for at least 10 minutes for the flavors to meld before serving.
Uns 10 min
Nota de cuina: This salad tastes even better after resting, allowing the farro to absorb the dressing.

Conservació

Com conservar-ho

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

Com reescalfar-ho

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