Warm Farro and Roasted Fennel (Printable Version)
Hearty Mediterranean grain bowl with nutty farro, caramelized fennel, and fresh herbs.
# Ingredient List:
→ Grains
01 - 1 cup farro, rinsed
02 - 3 cups water
03 - 1/2 teaspoon kosher salt
→ Vegetables
04 - 2 medium fennel bulbs, trimmed and cut into wedges
05 - 1 small red onion, cut into wedges
06 - 1 cup cherry tomatoes, halved
07 - 2 tablespoons olive oil
08 - Salt and freshly ground black pepper, to taste
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon red wine vinegar
12 - 1 teaspoon Dijon mustard
13 - 1 small garlic clove, minced
14 - Salt and freshly ground black pepper, to taste
→ Finishing Touches
15 - 1/3 cup crumbled feta cheese (optional)
16 - 1/4 cup fresh flat-leaf parsley, chopped
17 - 2 tablespoons toasted pine nuts
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange the fennel and red onion wedges on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, season generously with salt and pepper, and toss to coat evenly. Roast for 20 minutes until beginning to caramelize.
03 - Scatter the halved cherry tomatoes over the baking sheet and toss gently with the roasting vegetables. Continue roasting for 10 to 15 minutes until all vegetables are golden and tender.
04 - While the vegetables roast, bring 3 cups water and 1/2 teaspoon salt to a boil in a saucepan. Add the rinsed farro, reduce heat to a simmer, and cook uncovered for 20 to 25 minutes until tender yet still pleasantly chewy. Drain any remaining liquid.
05 - In a small bowl, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well emulsified.
06 - Transfer the drained farro to a large mixing bowl. Add the roasted vegetables and pour the dressing over the top. Toss thoroughly until everything is evenly coated.
07 - Let the salad rest for 5 minutes so the grains absorb the dressing. Gently fold in the chopped parsley, toasted pine nuts, and crumbled feta cheese if using.
08 - Serve warm or at room temperature as a side dish or light main course.
# Expert Advice:
01 -
- The nutty chew of farro paired with sweet roasted fennel creates a texture contrast that keeps every bite interesting.
- It works beautifully warm, at room temperature, or straight from the fridge the next day, making it a reliable companion for busy weeks.
02 -
- Do not skip rinsing the farro before cooking, as it removes excess starch that can make the salad gummy instead of fluffy.
- Roasting the fennel until truly golden makes all the difference, under roasting leaves it fibrous and the sweetness never fully develops.
03 -
- Toasting the pine nuts in a dry pan for just a couple of minutes releases oils that elevate the entire dish, but watch them carefully because they go from golden to burnt in seconds.
- Cook the farro until it still has a slight bite, because it continues to soften as it absorbs the dressing while resting.