The combination of fluffy farro with mushrooms, tender veggies, and gooey cheese is hard to resist in this easy Farro Vegetable Salad.
Farro is a fantastic whole grain that combines with the flavors of quinoa and millet, which we’ve come to love after adopting a plant-based diet. This Farro Vegetable Salad recipe was the first recipe we tried using this grain and we absolutely loved it. Over the years we have done this many times which is remarkable as we usually take every opportunity to create something new!
You just can’t resist the combination of fluffy farro with mushrooms, roasted vegetables and gooey cheese. Need proof? ask my mother After we served her, she went straight home and made herself this Roasted Farro Vegetable Salad! Read on for the recipe.
What is Faro?
Farro is a whole grain that is tough when cooked, similar to barley. It is considered an ancient grain and has recently enjoyed great popularity. You can buy whole, semi-pearl or pearlescent spelled; Perlfarro takes the least amount of time to cook and is probably what you’ll find at the store. You can cook farro on the stovetop, but it works just as well in a rice cooker. If you buy whole or semi-pearlled, you’ll cook the farro a little faster, you can soak it for an hour or overnight to speed things up. But that’s not necessary for this easy farro vegetable salad recipe that uses pearl farro.
Farro can be a little hard to find, so purchasing it might require some creativity. We were lucky enough to find it in bulk at a local wholesaler as well as a few other carriers. If you can’t find it, you can substitute spelled, wheatberries, pearl barley, or even short grain brown rice (or look for it online!).
Is farro gluten free?
Because farro is made from wheat, it is not gluten free. Be sure to avoid farro if you are on a strict gluten-free diet. However, you can still make this Roasted Farro Salad with quinoa. This is how the perfect quinoa is prepared.
How to Make Farro Fried Vegetable Salad
I’m a bit sentimental about this Farro Vegetable Salad, not only because it was one of our first hits at meatless cooking, but also because it taught me the function of a recipe as a “concept.” It was the first time I realized that I could cook any grain, roast any combination of vegetables, add any cheese, mix with any oil and vinegar, and find a winning combination. . However, if you want to experience the taste experience pictured above, you must follow the instructions below.
To make this fried farro vegetable salad, you can use vegetable broth instead of water to cook the farro – you’ll likely need to adjust the amount of salt you add to the finished dish, as vegetable broths can be very salty. Cook the farro, which takes about 15 minutes to cook. Meanwhile, chop your veggies and roast them in a 400 degree oven. This recipe uses mushrooms, red onions, cherry tomatoes, carrots and garlic: you can use other veggies, of course. Don’t forget the mushrooms as they add a delicious and flavorful texture and flavor to the dish!
Once the farro is cooked and the mushrooms and veggies are roasted, simply toss everything together with the olive oil and balsamic vinegar and sprinkle with some parsley. The final ingredient: diced cheese that melts in the dish. We love using Fontina cheese for its unique flavor, but sometimes it can be difficult to find. If you can’t find it, mozzarella or gouda would work: or try smoked mozzarella or gouda to add a smoky element!
Point: If you like this recipe, you might also like our Mushroom Parmesan Farro! It transforms farro into an entree or bowl.
More whole grain recipes
This Roasted Vegetable Farro recipe is…
Vegetarian.
The description
The combination of fluffy farro with mushrooms, tender veggies, and gooey cheese is hard to resist in this easy Farro Vegetable Salad.
- 4 carrots
- 3 medium red onions
- 1 pint cherry tomatoes
- 8 ounces Baby Bella Mushrooms
- 8th Garlic cloves
- ¼ cup olive oil, shared
- ½ teaspoon kosher salt
- 2 cups faro dry
- 4 oz Monterrey Jack or Fontina Cheese
- 1 a handful of parsley
- 3 tablespoons balsamic vinegar
- Ground fresh pepper
- Preheat oven to 400°F.
- Peel and dice the carrots. Slice the red onions. Halve the cherry tomatoes. Chop the mushrooms. Peel the garlic cloves and cut into quarters.
- Place the vegetables in a bowl and toss with 2 tablespoons olive oil, kosher salt, and freshly ground pepper. Line a baking sheet with parchment paper, then place the vegetables on it. Place the sheet pan in the oven and roast, stirring occasionally, until the carrots are tender, 25 to 35 minutes.
- In a saucepan with 6 cups of water, add 2 cups of farro. Season with kosher salt and bring to a simmer. Cook for about 15 minutes until tender. (If you have an Instant Pot, go to Instant Pot farro and use 2 cups farro and 3 cups water.)
- Cut the cheese into cubes. Finely chop the parsley (using the same method as how to chop the cilantro video).
- When the veggies are cooked, toss together the farro, veggies, cheese, and parsley, then stir in the balsamic vinegar and another 2 tablespoons olive oil. Adjust the seasonings to taste, adding additional vinegar, kosher salt, or freshly ground pepper if desired. Serve hot.
- Category: salad
- Method: Cooked
- Kitchen: Mediterranean Sea
Keywords: mushroom farro, farro recipe, recipes with farro, what is farro, whole grain recipes, whole grain
