Hearty broccoli, garlic-lemon dressing, and nutty farro combine for a wholesome Mediterranean-inspired dish.
# Ingredients:
→ Vegetables
01 - 1 large head broccoli, cut into florets (approximately 17.6 oz)
02 - 1 medium red onion, sliced into thin wedges
→ Grains
03 - 1 cup farro, rinsed (6.7 oz)
04 - 2 1/2 cups water or vegetable broth (20 fl oz)
→ Aromatics & Dressing
05 - 3 tablespoons olive oil, divided
06 - 3 large garlic cloves, minced
07 - Zest and juice of 1 large lemon
08 - 1 teaspoon honey or maple syrup
09 - 1/2 teaspoon chili flakes (optional)
→ Seasonings
10 - 1/2 teaspoon sea salt, plus additional as needed
11 - Freshly ground black pepper, to taste
→ Garnishes
12 - 2 tablespoons fresh parsley, chopped
13 - 2 tablespoons toasted pine nuts or slivered almonds (optional)
14 - 1/4 cup crumbled feta cheese (about 1 oz) (optional, omit for vegan)
# Directions:
01 - Set oven to 425°F and line a large baking sheet with parchment paper.
02 - Toss broccoli florets and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon sea salt, and freshly ground black pepper. Spread evenly on baking sheet.
03 - Roast in the oven for 20 to 25 minutes, flipping halfway, until broccoli is golden and edges are crisp.
04 - Combine rinsed farro with water or vegetable broth in a saucepan. Bring to boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes until farro is tender but retains slight chew. Drain any excess liquid.
05 - In a small skillet over medium-low heat, warm 1 tablespoon olive oil. Add minced garlic and sauté for 1 to 2 minutes until fragrant, avoiding browning. Remove from heat and stir in lemon zest, lemon juice, honey or maple syrup, and optional chili flakes.
06 - Fluff cooked farro with a fork and season lightly with salt. Spread evenly on serving platter or plates.
07 - Top farro with roasted broccoli and onions, then drizzle with garlic-lemon dressing.
08 - Garnish with chopped parsley, toasted nuts, and crumbled feta if desired. Serve warm.
