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Farro, Broccoli, and Red Peppers
Farro, Broccoli, and Red Peppers is a chewy, toasty, lemony addiction of a salad.
Farro, Broccoli, and Red Peppers is a great dish to keep in the fridge all week, especially when you're looking for something healthy.
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.
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