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Roasted Vegetables with Farro and Kale

Since I mentioned this dish on my WIAW this week, I couldn’t wait to share the recipe with you guys – but I had to share the perfect granola recipe first!

My body seems to be craving vegetables after the prolonged indulgence of the holidays.  I sampled a farro dish at an event around Thanksgiving, and was eager to try and recreate it at home.  When I saw farro available in my store’s bulk bins, I was excited to experiment with it.

The appearance of farro is similar to a wheat berry/brown rice hybrid, but the cooked flavor was nutty and the texture was chewy – making it seem more substantial than a dish with a quinoa or rice base.

I considered a sweet version with craisins and goat cheese, but ended up going more savory with parmesan, toasted walnuts, and balsamic.  A grain as tasty and nutritious as farro can really be used so many different ways – after the tasty results of this first experiment, I plan to make it on a regular basis. 

The farro took about 35 minutes to cook, and about tripled in quantity.

The nuts were toasted on the stove top, which intensifies their flavor and adds healthy fats to the dish.

I chose red pepper, sweet potato, and onion for my roasted veggies – but go ahead and use whatever you have on hand.  

Roasted Vegetables with Farro and Kale [adapted from this recipe]

  • 1 cup farro, dry
  • 2.5 cups water
  • 2 tsp salt, divided
  • 1 tsp thyme (I used dried)
  • 2 sweet potatoes, scrubbed and chopped
  • 1 roasted red pepper, chopped
  • 1 onion, chopped (I used a yellow onion)
  • 1 Tbsp olive oil
  • 1/2 cup of walnuts, lightly toasted & chopped
  • 1 head / 3 cups greens (I used kale)
  • 1/4 cup freshly grated parmigiano reggiano
  • ~ 1 Tbsp balsamic glaze (or 2 tsp balsamic vinegar + 2 tsp honey)
  1. Pre-heat oven to 400 degrees.
  2. Bring farro, water, and 1 tsp salt to a boil; reduce to a simmer and cover for 40-50 minutes, until desired consistency is reached / water is absorbed.
  3. While farro cooks, chop potatoes, pepper, and onion into even-sized pieces (about 1 inch).  Toss with remaining teaspoon of salt, thyme, and olive oil, and spread in a single layer on a sprayed baking sheet.
  4. Bake vegetables on middle rack, and flip every 15 minutes until slightly browned (mine took about 40 minutes).
  5. Steam or saute greens until cooked down.  I separated the kale, tore it into small pieces, and steamed it for about 2 minutes.
  6. Drain farro and stir in roasted vegetables, nuts, greens, and parmesan.  Season with additional salt and pepper to taste.
  7. Drizzle with balsamic glaze and serve.
  8. Serves 4-6 as a side dish, 3-4 as a main dish.

This was my first time prepping farro and only the second time I’ve experimented with kale, but I was really happy with the results.  There are so many different layers of flavor that work really well together in this dish.  It looks all fancy-pants, but really is simple – just takes some time for the veggies and farro to cook.

Were you ever intimidated by a recipe or ingredient that turned out to be really simple?

You have until 4pm EST to enter my Chobani giveaway – don’t forget!  I will announce the winner tonight or tomorrow.

19 responses to “Roasted Vegetables with Farro and Kale

  1. Lindsay @ The Lean Green Bean January 13, 2012 at 9:37 am

    yum!!! obsessed with farro! i’d prob use spinach instead of kale, but looks great!

  2. Katie @ Peace Love & Oats January 13, 2012 at 9:45 am

    That looks delicious! I love incorporating kale into my dishes, it’s so good!

  3. Ashley @ My Food 'N' Fitness Diaries January 13, 2012 at 9:56 am

    yum – looks great!! i was so intimidated by roasting a whole chicken and turkey, but both didn’t turn out that difficult at all! also soups… i used to be so scared of them, and now it seems like i’m making them left and right. 🙂

  4. Newly Wife Healthy Life January 13, 2012 at 9:58 am

    Yum! The recipe idea you had to add goat cheese sounds great as well! I was so afraid to make spaghetti squash, but it may actually be one of the easiest things to make ever?! I don’t know if it was the size of the squash, or what intimidated me, but I am glad I gave it a shot!

  5. Sarah @ The Smart Kitchen January 13, 2012 at 10:36 am

    That looks so yummy! Funny, though…my first thought was, “Oh, I love farro!” And then I said, “Wait a second, Self, have you ever actually eaten farro before?????” Now I don’t know if I have….

  6. raceready January 13, 2012 at 10:38 am

    This looks like multiple power foods packed together to make a superman food! Awesome!

  7. sprint2thetable January 13, 2012 at 10:48 am

    This looks wonderful! I bet the walnuts are fabulous with the nutty farro. I love adding goat cheese to grain salads too – the creaminess and tang with farro is amazing.

  8. Annie @ Naturally Sweet Recipes January 13, 2012 at 11:22 am

    Ah, this looks tasty! Love that ingredient list too, unique and all super healthy! Have a fabulous weekend!

  9. Alyssa @ Life of bLyss January 13, 2012 at 11:52 am

    I’ve never tried farro, but you’re making me want soooommeeee…

  10. Matt @ The Athlete's Plate January 13, 2012 at 7:49 pm

    Ok, totally just put farro on my grocery list for tomorrow!

  11. teabagginit January 15, 2012 at 1:26 pm

    roasting vegetables make them extra delicious!!! i haven’t used farro in so long and it’s about time i put it back into my rotation!

  12. Pingback: Presenting…What I Ate Wednesday « Newly Everything

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