Creamy Lemon Herb Farro with Roasted Veg

• 1 cup farro
• 2 cups vegetable broth
• 1 cup water
• 2 medium zucchini, diced
• 2 cups cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 small red onion, sliced
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh thyme leaves
• 1 cup grated Parmesan cheese
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 400°F. Toss zucchini, cherry tomatoes, red bell pepper, and red onion with 2 tablespoons olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
2. 2 In a medium pot, bring farro, vegetable broth, and water to a boil. Reduce heat, cover, and simmer for 20-25 minutes until farro is tender.
3. 3 In a large bowl, whisk lemon juice, lemon zest, and remaining olive oil. Stir in cooked farro and Parmesan cheese.
4. 4 Once vegetables are roasted, let them cool slightly then add to the farro mixture.
5. 5 Stir in fresh parsley and thyme, adjusting seasoning with salt and pepper as needed.
6. 6 Serve warm and enjoy!

Equipment

• Baking sheet
• Medium pot
• Large bowl
• Whisk

Variations

• Add roasted chickpeas for extra protein, or swap in quinoa for a gluten-free alternative.

Substitutions

• If farro isn't available, substitute with pearl barley or another hearty grain.

Pairings

• Grilled chicken
• Arugula salad
• Baguette slices

Nutrition

Tips

• For a make-ahead option, store roasted vegetables and cooked farro separately in the fridge for up to 3 days.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat gently with a bit of broth.

Serving Suggestions

• Pairs well with grilled chicken or a simple arugula salad drizzled with balsamic vinaigrette.

FAQ