Farro with Roasted Vegetables, Feta and Balsamic

Name: Farro with Roasted Vegetables, Feta and Balsamic
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (300 g) pearled farro, rinsed under cold water and drained; 6 cups (1400 ml) water; 1 tsp (6 g) kosher salt; 1 lb (450 g) medium zucchini (about 2), trimmed, halved lengthwise and cut into ¾-inch (2 cm) half-moons; 1 large (about 7 oz) (200 g) large red onion, peeled and cut into 1-inch (2.5 cm) wedges, root end left on each wedge so the layers stay together; 10 oz (285 g) cherry tomatoes, whole, dry; 3 tbsp (45 ml) extra-virgin olive oil; 1 tsp (1 g) dried oregano; ¾ tsp (4 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 2 tbsp (30 ml) balsamic vinegar; 2 tbsp (30 ml) extra-virgin olive oil; 1½ tbsp (22 ml) fresh lemon juice, from about 1 lemon; 1 tsp (5 g) Dijon mustard; 1 large clove (5 g) garlic, finely grated or minced; 4 oz (115 g) feta cheese, crumbled into bite-size pieces; ¼ cup, loosely packed (10 g) fresh flat-leaf parsley or basil leaves, roughly chopped; 2 tbsp (18 g) pine nuts, toasted in a dry skillet until golden (optional)

From the MyKitchenBank Kitchen

Chewy, nutty farro tossed in a lemony dressing and topped with caramelized zucchini, red onion and burst cherry tomatoes. Balsamic vinegar goes onto the hot vegetables, and crumbled feta and fresh herbs finish the bowl. It works warm or at room temperature.

Prep: 30 min
Cook: 25 min
Wait: 5 min
Total: 1 hr
Makes: 4 generous bowls (about 1 cup farro and 1 cup vegetables each)

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Ingredients

4 servings

For the farro
1½ cups (300 g) pearled farro, rinsed under cold water and drained
6 cups (1400 ml) water
1 tsp (6 g) kosher salt
For the roasted vegetables
1 lb (450 g) medium zucchini (about 2), trimmed, halved lengthwise and cut into ¾-inch (2 cm) half-moons
1 large (about 7 oz) (200 g) large red onion, peeled and cut into 1-inch (2.5 cm) wedges, root end left on each wedge so the layers stay together
10 oz (285 g) cherry tomatoes, whole, dry
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (1 g) dried oregano
¾ tsp (4 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
2 tbsp (30 ml) balsamic vinegar
For the dressing
2 tbsp (30 ml) extra-virgin olive oil
1½ tbsp (22 ml) fresh lemon juice, from about 1 lemon
1 tsp (5 g) Dijon mustard
1 large clove (5 g) garlic, finely grated or minced
To finish
4 oz (115 g) feta cheese, crumbled into bite-size pieces
¼ cup, loosely packed (10 g) fresh flat-leaf parsley or basil leaves, roughly chopped
2 tbsp (18 g) pine nuts, toasted in a dry skillet until golden (optional)

Equipment (7)

2 rimmed baking sheets, about 18×13 inches (46×33 cm)
Medium saucepan or pot, 3 to 4 quart (3 to 4 L)
Fine-mesh strainer or colander
Large mixing bowl
Chef's knife and cutting board
Small bowl or jar for the dressing
Large spatula or tongs

Steps

Before you start

Check the package: this recipe uses pearled farro (about 20 minutes). Semi-pearled needs 25 to 30 minutes, and whole-grain farro needs 30 to 40 minutes and works best soaked overnight.
Position two oven racks in the upper and lower thirds, then preheat the oven to 425°F (220°C) before you cut the vegetables.
Start the farro as soon as the vegetables go into the oven. Both finish at about the same time.
Pat the zucchini dry after cutting. Surface moisture makes the vegetables steam instead of browning.

1
Preheat and set upOven 425°F / 220°C
- Arrange two oven racks in the upper and lower thirds and preheat the oven to 425°F (220°C).
- Leave the two rimmed baking sheets empty.
- Do not line them, so the vegetables brown directly on the hot metal.
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Ready when: Oven reads 425°F (220°C).
Tip: Preheat fully. Vegetables added to a cool oven release water and steam instead of browning.
2
Cut the vegetables
- Cut the zucchini into ¾-inch (2 cm) half-moons and pat them dry with a clean towel.
- Cut the red onion into 1-inch (2.5 cm) wedges, keeping some root attached so the layers hold together.
- Leave the cherry tomatoes whole.
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Ready when: Pieces are uniform in size so they cook evenly.
Tip: Cut the zucchini no smaller than ¾ inch, or it turns soft and mushy before it browns.
3
Season the vegetables
- In a large bowl, toss the zucchini and onion with 2 tablespoons (30 ml) of the olive oil, the oregano, ½ teaspoon of the salt and ¼ teaspoon of the pepper.
- Spread them on one baking sheet in a single layer.
- In the same bowl, toss the tomatoes with the remaining 1 tablespoon (15 ml) oil, ¼ teaspoon salt and ¼ teaspoon pepper.
- Spread them on the second sheet.
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Ready when: Every piece is lightly coated in oil with space between pieces.
Tip: Use both pans. Crowded vegetables steam and won't caramelize.
4
Roast the vegetablesOven 425°F / 220°C
- Put the zucchini and onion sheet on the upper rack and the tomato sheet on the lower rack.
- Roast for 25 minutes at 425°F (220°C).
- At 12 minutes, swap the pans' positions and stir the zucchini and onion.
- Tomatoes are done when their skins wrinkle and burst and they release juices.
- Zucchini and onion are done when they are golden brown at the edges and tender.
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Ready when: Zucchini edges are deep golden, onion tips are charred in spots, and tomatoes have burst.
Tip: If the tomatoes are bursting and starting to blacken before the other vegetables are done, take their pan out early.
5
Boil the farro
- While the vegetables roast, bring the water and 1 teaspoon salt to a boil in a medium pot over high heat.
- Add the rinsed farro, return to a boil, then reduce the heat to maintain a steady simmer.
- Cook uncovered for 20 minutes, stirring once or twice.
- The pearled farro is ready when the grains are tender with a pleasant chew in the center but not hard or chalky.
- Taste a few grains to check.
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Ready when: Grains are plump, tender and chewy, with no hard white core.
Tip: Start tasting at 15 minutes. Farro varies by brand and keeps softening as it sits.
6
Whisk the dressing
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon and grated garlic until it looks creamy and combined.
- Add a pinch of salt only if needed, because the feta will add saltiness later.
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Ready when: Dressing is thick and slightly emulsified, with no separate pools of oil.
Tip: Grate the garlic on a fine grater so no raw chunks end up in a bite.
7
Drain and steam-dry farro
- Drain the farro in a fine-mesh strainer, shaking well.
- Let it sit in the strainer for 5 minutes so the steam escapes and the grains dry slightly.
- Meanwhile, take the vegetables out of the oven.
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Ready when: Grains look separate and glossy, with no pooled water underneath.
Tip: Don't rinse the farro after draining. Its surface starch helps the dressing cling.
8
Dress the warm farro
- Transfer the warm farro to a large bowl.
- Pour the dressing over it and stir well.
- Warm grains soak up more flavor than cold ones.
- Taste and add a pinch of salt or pepper if needed.
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Ready when: All grains are evenly coated and lightly glistening.
9
Glaze with balsamic
- Drizzle the balsamic vinegar over the hot zucchini and onion on the sheet pan, then toss and scrape up any browned bits with a spatula.
- The vinegar will sizzle and reduce into a glaze in about 30 seconds from the pan's residual heat.
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Ready when: Vegetables look glossy and the sizzling has stopped; no pools of liquid remain.
Tip: Add the balsamic to hot vegetables off the heat. In the oven, its sugars can burn and turn bitter.
10
Assemble and serve
- Add the roasted zucchini and onion to the farro and gently fold in.
- Divide among four bowls.
- Top each with the burst tomatoes and their juices, then the crumbled feta, chopped parsley and toasted pine nuts if using.
- Serve warm or at room temperature.
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Ready when: Bowls are colorful, with the feta sitting on top of warm vegetables.
Tip: Add the feta last so it keeps its shape instead of melting into the farro.

Good to know

Tips

Roast the tomatoes on their own pan. They release a lot of juice and would otherwise steam the zucchini.
Salt the farro cooking water. Grains seasoned from the start taste far better than grains salted only at the end.
For extra protein, top each bowl with a soft-boiled egg, chickpeas or grilled chicken.
Taste before serving. If the bowl tastes flat, add a squeeze of lemon, and if it's too sharp, add a drizzle of olive oil.

Make ahead

Roast the vegetables and cook and dress the farro up to 2 days ahead. Store them separately in the fridge. Bring to room temperature or reheat gently, then add the feta, herbs and pine nuts just before serving. Add a squeeze of lemon to wake up the flavors.

Storage & reheating

Room temperature: up to 2 hours. Fridge: store assembled or separate components in an airtight container for up to 4 days. Freezer: cooked, dressed farro freezes well for up to 2 months, but the roasted vegetables turn soft, and feta is best added fresh. Reheat in a skillet over medium heat with a splash of water for 3 to 4 minutes, or microwave covered for 1 to 2 minutes, stirring halfway. It's also good cold.

Substitutions

pearled farro → Barley, freekeh or brown rice. Pearled barley cooks in about 25 to 30 minutes, freekeh in 20 to 25 and brown rice in 30 to 35. Follow package timing. Not gluten-free.
feta cheese → Goat cheese or shaved ricotta salata. Use the same weight (115 g / 4 oz). Goat cheese is creamier and will melt slightly into the warm farro.
medium zucchini (about 2) → Eggplant or bell pepper. Cut into 1-inch (2.5 cm) chunks. Eggplant may need 5 more minutes of roasting and a little extra oil.
balsamic vinegar → Red wine vinegar plus ½ tsp honey. Use 2 tablespoons of vinegar and stir in the honey for a similar sweet-tart note.