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

Оригинальный рецепт от Forkin

Общее время: 1 ч 5 мин
Порции: 4
Сложность: Средне

Информация об аллергенах: может содержать глютен. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

1 стаканfarro, rinsed
3 стаканwater

roasted vegetables

3 стаканbroccoli florets, cut into bite-sized pieces
1 шт.bell pepper, chopped into 1-inch pieces
1 шт.zucchini, chopped into 1/2-inch half-moons
0,5 шт.red onion, roughly chopped
1 стаканcherry tomato, halved

for roasting

3 ст. л.olive oil
0,5 ч. л.salt
0,25 ч. л.black pepper, freshly ground

dressing

3 ст. л.lemon juice, freshly squeezed
2 ст. л.olive oil, extra virgin
2 ст. л.fresh parsley, finely chopped
0,5 ч. л.dried oregano
1 зубчикgarlic, minced
0,25 ч. л.salt
0,13 ч. л.black pepper, freshly ground

Инвентарь

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

Приготовление

Шаг за шагом

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

Правильное хранение

Хранение

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

Разогрев

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