Roasted Broccoli and Farro Salad with Feta - roasting transforms vegetable's flavor
Peggy Lampman | Contributor
Jeans a little snug? Here's recipe to make your body, as well as your palate, happy; the dish leaves my spirit content, and tummy full.
If you've never roasted broccoli you're in for a treat. The essense of broccoli flavor, as other vegetables sweetly transformed in the oven, emerges and is marvelous with the earthiness and chew of farro.
The following recipe was adapted from Fine Cooking CookFresh 2011 magazine.
Time: 35 minutes
Yield: 3-4 main course servings
2/3 cup dry farro
4 cups (bite-sized) broccoli florets
4 tablespoons extra virgin olive oil, divided
1-2 tablespoons red wine vinegar
1/2 cup crumbled feta
2 scallions, thinly sliced
3 tablespoons chopped parsley
1. Position a rack in the center of the oven and heat to 400 degrees.
2. Cook farro, according to package instructions, in boiling salted water until tender, 20-30 minutes. Meanwhile toss florets with 2 tablespoons of the oil and spread in a single layer on a foil-lined baking sheet. Roast in oven 15-20 minutes or until browned in spots.
3. Whisk together remaining tablespoon olive oil and 1 tablespoon vinegar. Toss with feta, scallions, parsley, cooked farro and roasted broccoli. Season to taste with kosher salt and freshly ground pepper.
Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at firstname.lastname@example.org.