Jeans a little snug? Here's recipe to make your body, as well as your palate, happy; the dish leaves you content, and tummy full without adding a ton of calories or fat.
If you've never roasted broccoli you're in for a treat. The essense of broccoli flavor, as other vegetables sweetly transformed in the oven, emerges and is marvelous with the earthiness and chew of farro.
This salad was amazing either hot, cold, or at room temperature - what is not to love about THAT? You might want to just start off by doubling the recipe because you'll want more. -)
Roasted Broccoli and Farro Salad with Feta
2/3 cup dry farro
4 cups (bite-sized) broccoli florets
4 tablespoons extra virgin olive oil, divided
1-2 tablespoons red wine vinegar
1/2 cup crumbled feta
2 scallions, thinly sliced
3 tablespoons chopped parsley
Position a rack in the center of the oven and heat to 400 degrees.
Cook farro, according to package instructions, in boiling salted water until tender, 20-30 minutes. Meanwhile toss florets with 2 tablespoons of the oil and spread in a single layer on a foil-lined baking sheet. Roast in oven 15-20 minutes or until browned in spots.
Whisk together remaining tablespoon olive oil and 1 tablespoon vinegar. Toss with feta, scallions, parsley, cooked farro and roasted broccoli. Season to taste with kosher salt and freshly ground pepper.
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