Mediterranean
Roasted Vegetable Farro
Farro cooks up chewy while zucchini, red onion, and chickpeas roast until the edges brown and turn sweet. Feta and a little olive oil make the warm grains taste savory instead of plain.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Farro gives the bowl a chewy base that holds roasted vegetables.
- Chickpeas and feta add protein without turning the dish into a stew.
- Roasting the onion and zucchini builds sweetness that balances the salty cheese.
- The pot and the sheet pan can run at the same time on a weeknight.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 425°F and bring the water to a boil in a saucepan for the farro.
- 2
Stir the farro into the boiling water with half the salt, cover, and simmer until the grains are tender with a chewy center, about 25 to 30 minutes.
- 3
Toss zucchini, onion, and chickpeas with 2 tablespoons oil, remaining salt, pepper, and oregano until everything looks coated.
- 4
Roast the vegetables, stirring once, until the onion is soft and the zucchini and chickpeas show browned edges, about 22 to 28 minutes.
- 5
Drain any extra farro water and fold the grains with the remaining tablespoon of oil until they look lightly glossy.
- 6
Combine farro and vegetables, crumble feta on top, and serve when the feta just starts to soften from the heat.
Pro tips
- Rinse the farro so the cooking water stays clearer and the grains taste less dusty.
- Spread the vegetables in one layer or they will steam instead of brown.
- Taste the farro before mixing; if it is still hard in the center, give it a few more minutes of simmering.
Easy substitutions
- Farro
- pearled barley, cooked until tender
- Feta cheese
- crumbled goat cheese
- Dried oregano
- 1 teaspoon chopped fresh thyme
Storage and reheating
Storage
Refrigerate in a covered container for up to 4 days.
Reheating
Reheat in a skillet over medium heat with a splash of water until the farro is steaming, then add the feta after heating so it does not fully melt.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 430
- Protein
- 16 g
- Carbs
- 56 g
- Fat
- 16 g
- Fiber
- 11 g
Moderate · Oven, Stovetop · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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