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Recipe

Roasted Broccoli and Farro Salad with Feta

Scott Phillips

Yield: Yields 5 cups.

Servings: four.

Roasting the broccoli gives it a caramelized edge that pairs beautifully with the earthy grains and creamy feta in this salad. Feel free to substitute cauliflower for the broccoli.

Ingredients

  • Kosher salt
  • 3/4 cup farro (either pearled or whole-grain)
  • 1 lb. broccoli
  • 3 Tbs. extra-virgin olive oil
  • 1/2 cup crumbled feta
  • 2 scallions, thinly sliced
  • Pinch crushed red pepper flakes
  • 2 Tbs. coarsely chopped fresh flat-leaf parsley
  • 1 Tbs. red wine vinegar; more as needed

Nutritional Information

      Calories (kcal) : 280
      Fat Calories (kcal): 140
      Fat (g): 15
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 15
      Sodium (mg): 660
      Carbohydrates (g): 29
      Fiber (g): 6
      Protein (g): 10

Preparation

  • Position a rack in the center of the oven and heat the oven to 400°F. In a 4-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Boil the farro in the water until tender, 20 to 30 minutes for pearled and 45 to 60 minutes for whole grain. Drain well and transfer to a large bowl.

    Meanwhile, remove the broccoli crown from the stem and cut into bitesize florets. Peel and halve the stem lengthwise, then cut crosswise into 1/4-inch-thick slices. On a rimmed baking sheet, toss the broccoli florets and stems with 2 Tbs. of the olive oil. Roast until tender and browned in spots, about 20 minutes.

    Add the broccoli, feta, scallions, red pepper flakes, and parsley to the farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.

Reviews

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Reviews

  • Hirsheys | 02/07/2017

    I'm in the minority here, but I wasn't thrilled with this. It was totally fine, but nothing special.

  • Laura_Barrett | 01/03/2014

    Warm, creamy, with some crunch from the broccoli- delicious. It was so easy to make as well. It would be great as a lunch dish, a side dish or even dinner if youre looking for an easy delicious dish. The current recipe was enough for two people for one nights dinner, if youre looking for leftovers you may want to double the recipe.

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