Description
A warm and comforting autumn grain bowl featuring nutty farro, vibrant roasted vegetables, and crispy cheese.
Ingredients
Scale
- 1 cup farro
- 2 cups vegetable broth
- 1 medium butternut squash, diced
- 1 red bell pepper, chopped
- 1 medium red onion, sliced
- 2 cups kale, chopped
- ½ cup grated Parmesan cheese
- 3 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Rinse the farro under cold water and drain it. In a pot, combine the farro with the vegetable broth and bring it to a boil. Once boiling, reduce to a simmer, cover, and let it cook for about 25–30 minutes or until tender.
- Spread the diced butternut squash, red bell pepper, and sliced red onion on a large baking sheet. Drizzle with olive oil, salt, and pepper, tossing to coat evenly. Roast in the oven for about 20–25 minutes, stirring halfway through, until the vegetables are tender and caramelized. On a separate lined baking sheet, grate Parmesan cheese in small mounds and bake for the last 5-7 minutes until golden brown and crispy.
- Fluff the cooked farro with a fork before mixing in the chopped kale. Spoon the farro mixture into bowls, top with roasted vegetables, and finish with crispy cheese on top. Garnish with chopped parsley if desired.
Notes
For variations, consider adding roasted chickpeas or using a dairy-free cheese alternative. Adjust seasonings and enjoy different garnishes for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg