Tender vegetables cook up perfectly in this farro recipe with lemon and garlic. It’s an easy, healthy dinner that’s perfect for weeknights and weekends.
¼ teaspoonof sea saltplus more to taste, if desired
Chopped parsley for garnishoptional
Instructions
Preheat the oven to 400 degrees F.
Place potatoes, tomatoes, and mushrooms in an 8-inch square baking dish. In a liquid measuring cup, whisk together the olive oil, lemon juice, water, oregano, dill, salt, and garlic. Pour over vegetables and bake for about 45 minutes, stirring every 15 minutes, until potatoes are fork-tender.
While potatoes are cooking, bring water and bay leaves to a boil, add the farro and cook for 20 minutes. Drain well in a fine-mesh strainer. When the vegetables come out of the oven, add cooked farro, garbanzo beans, and ¼ tsp salt and mix well. Taste for salt, serve and garnish with parsley if using.
Notes
Swap the garbanzo beans for crispy chickpeas instead! Simply sprinkle them on top of the farro grain bowl before serving.
Cook farro to desired consistency. It stays a bit chewy but shouldn’t be hard. If you prefer it on the softer side, extend the cooking time.
Cook extra farro and freeze. Use it to make another meal later on or use it to add to salads.