Farro, Broccoli, and Red Peppers

I recently met my college girls for a weekend at Lake Austin Spa. Among the constant laugh-until-it-hurts moments, one of our friends was a little obsessed with the food. Specifically, she was loving the cookies that were set out for the taking in the spa and reception area. When we got home, she texted us all: “John told me I look like I’ve lost weight. I told you all those cookies were diet cookies!”

Obviously the cookies weren’t diet cookies. But the rest of the menu was fairly health-conscious, full of fish and grains and veggies. This farro with broccoli and red peppers, while not on the menu at Lake Austin Spa, was one of the concoctions I dreamt up while thinking about the spa-like food I could make at home. This is a chewy, toasty, lemony addiction of a salad. A great one to keep in the fridge all week, especially when you want something healthy-ish.

Farro, Broccoli, and Red Peppers is a chewy, toasty, lemony addiction of a salad.

Farro, Broccoli, and Red Peppers

1 head broccoli, chopped in 1-inch pieces
1 red bell pepper, cored and sliced
¼ cup plus 1 tablespoon olive oil, divided
1 cup farro
2 ½ tablespoons freshly squeezed lemon juice
1 large clove garlic, peeled and smashed with the flat of a knife
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
¼ cup chopped flat-leaf parsley
2 tablespoons grated parmesan (or more to taste)

Heat the oven to 425 degrees. Toss the broccoli and red peppers together with 1 tablespoon olive oil on a sheet pan. Sprinkle with kosher salt and freshly ground pepper. Roast for 12 minutes, or until the edges of the broccoli turn brown and the peppers are soft.

Place the farro and 1 ½ cups water in a saucepan and bring to a boil. Reduce the heat to low, cover, and cook for 10 minutes, until the liquid is absorbed into the grains. Fluff with a fork.

Meanwhile, in a small bowl, whisk ¼ cup olive oil with the lemon juice, smashed garlic, 1 teaspoon kosher salt, and ½ teaspoon freshly ground pepper. When the farro is cooked, pour the dressing over the warm grains and stir to coat.

Roughly chop the roasted broccoli and peppers, and add them to the dressed farro. Stir in the parsley and parmesan, and season to taste with salt and pepper.