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We are only about a month into spring and this Farro Veggie Bowl has already become one of my favorite spring dishes. I made it the other night after a particularly rough day at the office because it only takes about 30 minutes, is very filling, and it’s healthy.
Brandon asked me if I’d ever shared it on the blog. Of course, I hadn’t. My food photography skills aren’t quite up to par so I tend to hold off on sharing recipes. I feel like I’m getting better with the photos but it’s definitely a work in progress. This Farro Veggie Bowl is perfect for spring and I knew I had to share it. I hope you enjoy it!
In case you’re not familiar with it, farro is an ancient grain that is low in gluten (if you’re trying to restrict your intake) and high in protein, fiber, and B complex vitamins. It’s a bit chewy, kind of like barley, and makes a great substitute for pasta. I also use it as a substitute for quinoa and rice in various dishes.
This is a vegetarian dish but if you have meat-eaters to please in your family you can top this Farro Veggie Bowl with grilled chicken and it would be equally fantastic.
Bowls like this are pretty much a staple in our home. I make tons of these for dinner during the week because it’s so easy to change up for different flavors and none of them take too long. I’ll often use quinoa as a base instead of farro because quinoa is good for about a week once you cook it. I’ll cook a huge pot of quinoa on Sunday and then store it in tupperware in the refrigerator for a week and use it as a base for meals all week long. I’ll share a few other variations in the weeks ahead because I’ve decided to finally start sharing more recipes here on the blog. Also, my new dining table is finally on the way so it’s kind of re-sparked my love for cooking again. 🙂
To make this you’ll need:
I also try to prep my veggies ahead of time which makes cooking time even faster during the week. Since I know I’ll be making a lot of quinoa, farro, or burrito bowls during the week I’ll chop and dice vegetables over the weekend and store them in tupperware in the refrigerator so they are ready to go when I need them. It makes for a busy Sunday but the work week dinners are much less stressful.
Farro Veggie Bowl
- 1.5 cups farro, uncooked
- 2 tbsp balsamic dressing
- 1 tbsp extra virgin olive oil
- 1 large head broccoli
- 2 cups baby spinach, uncooked
- 1 cup cherry tomatoes, halved
- 1/3 cup green onions, chopped
- Feta cheese
- 1 cup almonds, sliced
- Salt and pepper, to taste
- Measure 1.5 cups of farro into a mesh sieve and rinse with cold water, drain.
- Add farro to a medium-sized pot and cover with 4 cups of water or vegetable stock. Cook over high heat until boiling.
- Reduce heat to low, cover and cook for 25-30 minutes. The farro should be soft and chewy without being sticky.
- Drain, and add the farro to a mixing bowl. Fluff with a fork.
- Stir in 2 tbsp of balsamic dressing, set aside and keep warm.
- Heat extra virgin olive oil in a deep saute pan with a lid over medium heat.
- Chop broccoli and add to the saute pan. Cook over medium heat for 3 - 5 minutes until broccoli is bright green and beginning to yellow on the edges.
- Add baby spinach, one handful at a time, to the broccoli and cover until cooked down. When all of the spinach has cooked down, reduce heat to low.
- Add 1/2 cup sliced almonds, stir, and warm on low heat.
- Add equal amounts of farro to the bottom of 4 serving bowls.
- Top with broccoli and spinach mixture.
- Add halved cherry tomatoes.
- Sprinkle with feta cheese and green onions.
- Top with remaining sliced almonds and serve warm.
- Serve with a side of crunchy bread or pita crisps.