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人分
Cuisine: italian
Ingredients: 1 カップ farro rinsed; 3 カップ water; 3 カップ broccoli florets cut into bite-sized pieces; 1 個 bell pepper chopped into 1-inch pieces; 1 個 zucchini chopped into 1/2-inch half-moons; 0.5 個 red onion roughly chopped; 1 カップ cherry tomato halved; 3 大さじ olive oil; 0.5 小さじ salt; 0.25 小さじ black pepper freshly ground; 3 大さじ lemon juice freshly squeezed; 2 大さじ olive oil extra virgin; 2 大さじ fresh parsley finely chopped; 0.5 小さじ dried oregano; 1 片 garlic minced; 0.25 小さじ salt; 0.13 小さじ 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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 5 分
人数: 4
難易度: 普通

アレルゲン情報： グルテンを含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

1 カップfarro, rinsed
3 カップwater

roasted vegetables

3 カップbroccoli florets, cut into bite-sized pieces
1 個bell pepper, chopped into 1-inch pieces
1 個zucchini, chopped into 1/2-inch half-moons
0.5 個red onion, roughly chopped
1 カップcherry tomato, halved

for roasting

3 大さじolive oil
0.5 小さじsalt
0.25 小さじblack pepper, freshly ground

dressing

3 大さじlemon juice, freshly squeezed
2 大さじolive oil, extra virgin
2 大さじfresh parsley, finely chopped
0.5 小さじdried oregano
1 片garlic, minced
0.25 小さじsalt
0.13 小さじblack pepper, freshly ground

調理器具

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

作り方

手順

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

おいしく保存

保存方法

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

温め直し

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