Chef Ally
Artichokes Braised in Olive Oil
Tender baby artichokes surrendered to good olive oil, garlic, and lemon, cooked low and slow until the leaves soften and the hearts turn silky. A dish that asks you to slow down.
Culinary Explorer
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Farro with Roasted Vegetables
Created by
Chewy ancient grain tossed with whatever the market offers at its peak, dressed simply with good olive oil, bright acid, and herbs that still smell like the garden.
Side Dishes
Italian
Weeknight
Make Ahead
Meal Prep
20 min
Active Time
45 min cook•1 hr 5 min total
Yield6 servings
Start at the market. Walk past the first stall and find the farmer who grew the squash herself, the one who can tell you which field it came from and when it was harvested. That conversation matters. The squash you bring home will taste of that care.
Farro is one of the oldest cultivated grains in the world, grown in Italy for thousands of years before anyone thought to call it an ancient grain. It has a nutty depth and a chewy texture that rice cannot match. The grain holds its shape, absorbs dressing without turning to mush, and makes a sturdy foundation for whatever vegetables the season offers.
This is not a recipe so much as a framework. In autumn, roast butternut squash, delicata, or honeynut with red onion and sage. In spring, use asparagus and spring onions with mint. Summer calls for zucchini, peppers, and basil. Winter wants root vegetables and hardy rosemary. The technique stays the same. The market decides the rest.
Perfect ripeness is the whole point here. When your vegetables are right, roasting concentrates their sugars and deepens their flavors. You are not adding anything, just revealing what was already there.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
farro
Quantity
1 1/2 cups
whole or semi-pearled
water or light vegetable stock
Quantity
4 cups
fine sea salt
Quantity
1 teaspoon, plus more to taste
bay leaf
Quantity
1
seasonal vegetables
Quantity
2 pounds
cut into 1-inch pieces
extra-virgin olive oil
Quantity
4 tablespoons
divided
garlic cloves
Quantity
3
smashed
freshly cracked black pepper
Quantity
1/2 teaspoon
red wine vinegar or fresh lemon juice
Quantity
2 tablespoons
fresh herbs
Quantity
1/4 cup
roughly chopped (parsley, basil, or mint)
Parmigiano-Reggiano (optional)
Quantity
1/4 cup
shaved
flaky sea salt
Quantity
for finishing
| Ingredient | Quantity |
|---|---|
| farrowhole or semi-pearled | 1 1/2 cups |
| water or light vegetable stock | 4 cups |
| fine sea salt | 1 teaspoon, plus more to taste |
| bay leaf | 1 |
| seasonal vegetablescut into 1-inch pieces | 2 pounds |
| extra-virgin olive oildivided | 4 tablespoons |
| garlic clovessmashed | 3 |
| freshly cracked black pepper | 1/2 teaspoon |
| red wine vinegar or fresh lemon juice | 2 tablespoons |
| fresh herbsroughly chopped (parsley, basil, or mint) | 1/4 cup |
| Parmigiano-Reggiano (optional)shaved | 1/4 cup |
| flaky sea salt | for finishing |
Equipment Needed
- •Large rimmed sheet pan (or two)
- •Medium saucepan with lid
- •Fine-mesh strainer
- •Large serving bowl
Instructions
- 1
Rinse and toast the farro
Rinse the farro under cold water until the water runs clear. This washes away surface starch that can make the finished dish gummy. Toast the rinsed farro in a dry pot over medium heat for two to three minutes, stirring often, until you smell something like warm bread. This brings out the grain's nuttiness, the quality that makes farro worth seeking out.
- 2
Simmer until tender
Add the water or stock, one teaspoon of salt, and the bay leaf to the toasted farro. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 25 to 35 minutes, depending on whether your farro is whole or semi-pearled. The grains should be tender but still have pleasant resistance, not soft or blown out. Drain any excess liquid and discard the bay leaf. Spread the farro on a sheet pan to cool slightly while you roast the vegetables.
Whole farro takes longer but holds its shape better. Semi-pearled cooks faster and absorbs dressing more readily. Both work here. - 3
Prepare and roast the vegetables
Heat your oven to 425 degrees. Toss the cut vegetables with two tablespoons of olive oil, the smashed garlic, and a generous pinch of salt and pepper. Spread them in a single layer on a large sheet pan, giving each piece room to breathe. Crowded vegetables steam instead of roasting. You want edges that caramelize, surfaces that concentrate flavor.
Use two sheet pans if needed. The extra effort is worth the difference between roasted and steamed. - 4
Roast until caramelized
Roast for 25 to 35 minutes, turning once halfway through. The timing depends on what vegetables you have. Squash and root vegetables take the full time. Zucchini and peppers finish sooner. Look for golden edges and tender centers. The vegetables should smell sweet and concentrated, like themselves only more so.
- 5
Make the dressing
While the vegetables roast, whisk together the remaining two tablespoons of olive oil with the red wine vinegar or lemon juice. Add a pinch of salt. Taste. The dressing should be bright enough to wake up the grain without overpowering the vegetables. Adjust as needed. This is where your palate matters more than any recipe.
- 6
Combine and finish
Transfer the warm farro to a large serving bowl. Add the roasted vegetables and any oil and caramelized bits from the pan. Pour the dressing over everything and toss gently. Fold in the fresh herbs. Taste again and add more salt if the dish needs it. Most dishes need more salt than you think. Finish with shaved cheese if you like, and a pinch of flaky salt.
This dish is best served warm or at room temperature, not hot. The flavors open up as it cools slightly.
Chef Tips
- •Look for farro from Umbria or Tuscany if you can find it. Italian farro has more flavor than most domestic varieties. Ask at your farmers' market or look for Anson Mills.
- •The vegetables should be cut to roughly the same size so they roast evenly. Do not fuss over precision, but pay attention to thickness.
- •Make this dish once a week using whatever is at its peak. It becomes a habit, a way of eating with the seasons rather than against them.
- •If you are meal prepping, store the farro and roasted vegetables separately from the dressing. Combine just before serving to keep the textures distinct.
- •Good olive oil makes the difference here. This is not the place for the neutral bottle at the back of your cabinet. Use oil you would happily dip bread into.
Advance Preparation
- •Cooked farro keeps refrigerated for up to five days. Bring to room temperature or warm gently before serving.
- •Roasted vegetables can be prepared up to three days ahead. Store separately and let them come to room temperature before combining.
- •The dressed salad holds well at room temperature for several hours, making it ideal for potlucks and picnics. Add fresh herbs just before serving.
Frequently Asked Questions
Nutrition Information
1 serving (about 240g)
Calories
300 calories
Total Fat
11 g
Saturated Fat
2 g
Trans Fat
0 g
Unsaturated Fat
9 g
Cholesterol
3 mg
Sodium
635 mg
Total Carbohydrates
41 g
Dietary Fiber
6 g
Sugars
5 g
Protein
10 g
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