Easy Farro Recipe with Roasted Vegetables

5 from 52 votes

Easy Farro Recipe with Roasted Vegetables

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.

Prep Time10

Cook Time45

Total Time55

Course: Dinner

Cuisine: Mediterranean

Diet: Vegan, Vegetarian

Servings: servings

Calories: 684kcal

Author: Roxane McNulty

Equipment

Ingredients

3 medium gold potatoes quartered
1 cup of grape or cherry tomatoes
2 cups of quartered cremini (button) mushrooms
4 Tablespoons of extra virgin olive oil
2 ½ - 3 Tablespoons of freshly squeezed lemon juice
4 Tablespoons of water
2 teaspoons of oregano
½ teaspoon of Dill
½ teaspoon of sea salt
4 large garlic cloves minced
1 cup of uncooked farro
5 cups of water
2 bay leaves
½ of (15-ounce) can of garbanzo beans
¼ teaspoon of sea salt plus more to taste, if desired
Chopped parsley for garnish optional

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.

Nutrition