Ingredients with Measurements:
- 1 cup farro
- 2 cups vegetable broth
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Baking sheet
- Large mixing bowl
- Medium saucepan with lid
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the farro and reduce the heat to low. Cover and simmer for 25-30 minutes or until the farro is tender and the liquid has been absorbed.
3. While the farro is cooking, prepare the vegetables. In a large mixing bowl, toss the sliced bell peppers, zucchini, yellow squash, and red onion with olive oil, garlic powder, dried basil, salt, and pepper.
4. Spread the vegetables out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and lightly browned.
5. To assemble the bowl, divide the cooked farro among four bowls. Top with the roasted vegetables and crumbled feta cheese. Garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves four people.
Nutritional information:
Calories: 310
Fat: 10g
Carbohydrates: 48g
Protein: 10g
Fiber: 9g
Sodium: 520mg
Substitutions for ingredients:
- Use quinoa or brown rice instead of farro.
- Substitute vegetable broth with chicken broth or water.
- Use any combination of vegetables you like, such as eggplant, mushrooms, or cherry tomatoes.
- Use goat cheese or blue cheese instead of feta cheese.
Variations:
- Add grilled chicken or shrimp for extra protein.
- Drizzle balsamic glaze over the roasted vegetables for added flavor.
- Add sliced avocado or chopped nuts for extra texture.
Tips and Tricks:
- Make sure to slice the vegetables evenly so they cook evenly.
- Use a spatula to toss the vegetables halfway through cooking to ensure they brown evenly.
- To save time, you can prepare the farro and roast the vegetables ahead of time and assemble the bowls when ready to serve.
Storage Instructions:
Store any leftover roasted vegetables and farro separately in airtight containers in the refrigerator for up to three days.
Reheating Instructions:
To reheat, microwave the farro and vegetables separately until heated through.
Presentation Ideas:
Serve the bowls on a wooden board or platter for a rustic look.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Serve with a side salad or crusty bread.
Suggested Side Dishes:
- Mixed greens salad with balsamic vinaigrette
- Garlic bread
Troubleshooting Advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
- If the farro is still chewy after cooking, add more liquid and continue to simmer until tender.
Food Safety Advice:
- Make sure to wash all vegetables thoroughly before slicing and roasting.
- Store any leftovers in the refrigerator for up to three days.
Food History:
Farro is an ancient grain that has been cultivated for thousands of years in the Mediterranean region.
Flavor Profiles:
This dish is savory and slightly sweet, with a nutty flavor from the farro and a tangy taste from the feta cheese.
Serving Suggestions:
Serve the bowls as a main course for lunch or dinner.
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