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Posted on Mon, May 16, 2011 : 7:39 a.m.

Roasted Broccoli and Farro Salad with Feta

By Peggy Lampman


Roasted Broccoli and Faro Salad

Peggy Lampman | Contributor

Peggy Lampman's Monday dinnerFeed

I recently purchased a Fine Cooking Magazine — "Cookfresh 2011" — that has some enticing takes on vegetables and grains. In fact, for the kinds of dishes I'm craving this spring, it's has more tempting recipes than most magazines I've purchased of late.

Today's yummy surprise was the recipe I followed using farro and roasted broccoli. I've roasted asparagus, cauliflower, eggplant, squash and brusells sprouts but, surprisingly, never broccoli.

I've been missing out. The essense of broccoli flavor emerges and is marvelous with the earthiness and chew of farro. I'm sure any of the above mentioned veggies could be substituted for broccoli, if desired.

The following recipe was adapted from Fine Cooking CookFresh 2011 magazine.

Yield: 3-4 main course servings
Time: 35 minutes


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.

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Mon, May 23, 2011 : 1:17 p.m.

I made this last night and it was very good---I'll make it again. I thought it needed a bit more acid, so I added the juice of a lemon.

Peggy Lampman

Wed, May 18, 2011 : 12:26 a.m.

Hi Cindy and Salinemary: . I'd like to pose an experiment: Have someone live off of broccoli and farro for a year and witness what it did for their health. Their palate might be bored, but they'd live to 120.(I could, actually, eat this recipe once a week and be thrilled.) Thanks for the comments. Peggy


Mon, May 16, 2011 : 10:15 p.m.

Funny...I made faro and broccoli last night. And I did not read the magazine. I am eating the leftovers as I am reading this article!


Mon, May 16, 2011 : 9:53 p.m.

This sounds very good and I can't wait to try it!