Roasted Broccoli and Farro Salad is packed with flavor and nutrition
Peggy Lampman | Contributor
I present to you a recipe with health properties on steroids, with a deep earthy flavor of roasted broccoli, the chew of farro, balanced with the creamy tang of feta.
So yummy I wish I could lay claim to its creation, but no, the following recipe was adapted from Fine Cooking CookFresh 2011 magazine.
If you've never roasted broccoli you're in for a treat. Roasted asparagus, cauliflower, eggplant or brussells sprouts could be substituted or added to the recipe, if desired.
Time: 35 minutes
Number of servings (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.
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