Farro Recipe with Roasted Vegetables

The combination of roasted vegetables, chewy farro, and gooey cheese is too hard to resist in this easy farro recipe.

farro salad

Farro is another newcomer to our vocabulary (joining the likes of quinoa and tempeh) after we started exploring the realm of unprocessed, veggie-centric eating. This faro salad recipe is the first we’ve tried with this grain, and we absolutely loved it. Since then, we’ve made it several times, which is notable since we usually take any opportunity to make something new! The combination of roasted vegetables, chewy farro, and creamy cheese in this farro salad is just too hard to resist. Need proof? Just ask my mom. After we served it to her, she went directly home and made the farro salad for herself!

Farro salad | What is farro

What is farro?

Farro is a whole grain that’s a little chewy once cooked, kind of like barley. It’s considered an ancient grain, and it’s recently become quite popular. You can buy farro whole, semi-pearled, or pearled; pearled farro takes the least amount of time to cook and is likely what you’ll find at the store. You can cook farro on the stove, but it also cooks up nicely in a rice cooker. To make the farro cook a little faster, you can soak it for an hour or overnight to speed things up (though you likely won’t need to do this if you purchase the quicker cooking pearled farro).

Farro can be a bit tricky to find, so shopping for it may require some creativity. We were fortunate enough to find it in massive quantities at a local bulk goods store, as well as at a few other carriers. If you can’t locate it, you could substitute spelt, wheat berries, pearl barley, or even brown short grain rice (or look for it online!).

Is farro gluten free?

Because farro is made from wheat, it is not gluten free. Make sure to stay away from farro if you have a strict gluten free diet. However, you could still make this farro salad using quinoa. Here’s how to make perfect quinoa.

How to make farro salad

I’m a little sentimental about this salad, not only because it was one of our early successes with meatless cuisine, but also because it taught me the function of a recipe as a “concept.” It was the first time I realized that I could cook any grain, roast any combination of vegetables, add any cheese, toss with any oil and vinegar, and come up with a winning combination. Though if you want to experience the taste sensation shown above, you’ll have to follow the instructions below.

To mix up this vegetarian farro salad, you could use vegetable broth instead of water to cook the farro (you’ll likely need to adjust how much salt you add to the final dish, as vegetable broths can be really salty).

Looking for more easy salad recipes?

This recipe is…

This farro salad recipe is vegetarian.

Related: Try using our Homemade Vegetable Broth for this recipe!

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Farro Recipe with Roasted Vegetables


1 Star (2 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 to 6 1x

Description

The combination of roasted vegetables, chewy farro, and gooey cheese is too hard to resist in this easy farro recipe.


Scale

Ingredients

  • 4 carrots
  • 3 medium red onions
  • 1 pint cherry tomatoes
  • 8 ounces baby bella mushrooms
  • 8 garlic cloves
  • 1/4 cup olive oil, divided
  • 1/2 teaspoon kosher salt
  • 2 cups dry farro
  • 4 ounces Monterrey jack or Fontina cheese
  • 1 handful parsley
  • 3 tablespoons balsamic vinegar
  • Fresh ground pepper

Instructions

  1. Preheat oven to 400°F.
  2. Peel and chop the carrots. Slice the red onions. Slice the cherry tomatoes in half. Chop the mushrooms. Peel the garlic cloves and cut them into quarters.
  3. Place the vegetables in a bowl and mix with 2 tablespoons of olive oil, the kosher salt and fresh ground pepper. Line a baking sheet with parchment paper, then top with the vegetables. Place the tray in the oven and roast for 25 to 35 minutes, stirring occasionally, until the carrots are tender.
  4. Place 2 cups farro in a pot with 6 cups of water. Season with kosher salt and bring to a low boil. Cook for about 15 minutes, until tender.
  5. Chop the cheese into cubes. Finely chop the parsley (using the same method as how to chop cilantro video instructions).
  6. When the vegetables are done, combine the farro, vegetables, cheese and parsley, then stir in the balsamic vinegar and another 2 tablespoons olive oil. Adjust seasonings to taste, adding additional vinegar, kosher salt or fresh ground pepper if desired. Serve warm.

Notes

Inspired by The Kitchn

  • Category: Salad
  • Method: Baked
  • Cuisine: Mediterranean

Keywords: farro salad

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

6 Comments

  • Reply
    celebreatySarah
    October 5, 2010 at 10:58 am

    farro salad…i’ll have to give this a try. Could probably buy farro from Whole Foods?

    • Reply
      Sonja
      October 5, 2010 at 10:50 pm

      I’m not sure about Whole Foods! We’ve had luck at Costco and Fresh Market. It did surprise me that our local coop didn’t have it in the bulk section, so it seems to be somewhat hit or miss. Good luck!

  • Reply
    Tiffany
    October 5, 2010 at 10:58 am

    Sounds really good, I haven’t tried farro yet, I will save this for when I do!

  • Reply
    Katy
    October 5, 2010 at 8:13 pm

    Thanks for sharing your blog…I’ve never tried farro but I feel you on the versatility of grain and bean salad. We make wheat berry or green lentil or some bean salad with various veggies and herbs all summer long. I’ll have to try farro!

  • Reply
    Mariana Cristea
    March 15, 2019 at 12:34 am

    Would be really nice if you would provide nutrition facts as well

    • Reply
      Alex
      March 15, 2019 at 10:35 am

      I added the nutrition info for you!

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