Gold Member Badge


  • You're all caught up!

Farro with Charred Vegetables

by Livestrong_Recipes  |  Oct 16, 2018

Farro with Charred Vegetables
Photo Credit: Noah Fecks
  1. PREP
  2. 40 m
  • COOK
  • 35 m
  • 1h 15m

Thankfully, this hearty grain dish doesn’t have a heavy hand. Sometimes the extras that go into a salad can have as much heft as the grain itself. This dish works because it breaks down the vegetables to the same size as the farro, resulting in a satisfying crunch with every bite.



  • 1 cup Farro, Semipearled
  • 4 medium raw carrots
  • 3 cups raw broccoli
  • 1 tbsp Olive Oil, Extra Virgin
  • 0 cup Slivered Almonds
  • 2 tbsp cider vinegar
  • 1 dash Pepper, Ground Black


1 Bring 1½ cups of water to boil in a pot. Add the farro and garlic and then reduce to low heat.
2 Cook for 15-to-20 minutes (or according to the package instructions), until the farro is cooked but still has a bit of texture. When done, remove the pot from the heat, drain any excess water, and let stand to cool off.
3 While the farro is cooking, turn on your oven’s broiler, making sure you have a rack placed close to the heating element.
4 Cover a sheet pan with foil. Place the carrots and broccoli in the pan (but without mixing them together), and drizzle with the olive oil and a sprinkling of salt and pepper. Place them under the broiler for 2 to 4 minutes, or until they start to char but not overcook. You’ll want to watch them closely: the difference between a nice char and a burn can happen in a matter of 30 seconds. You may also need to remove the broccoli first and continue cooking the carrots an additional minute or two, depending on how they char.
5 Once the farro has cooled, add the vegetables, along with the almonds, vinegar, and another dash of salt.
6 Toss to incorporate.