# Components:
→ Vegetables
01 - 1 large head broccoli, cut into florets (about 1.1 lb)
02 - 1 medium red onion, cut into thin wedges
→ Grains
03 - 1 cup farro, rinsed (6.7 oz)
04 - 2 1/2 cups water or vegetable broth (20 fl oz)
→ Aromatics & Dressing
05 - 3 tablespoons olive oil, divided
06 - 3 large garlic cloves, minced
07 - Zest and juice of 1 large lemon
08 - 1 teaspoon honey or maple syrup
09 - 1/2 teaspoon chili flakes (optional)
→ Seasonings
10 - 1/2 teaspoon sea salt, plus more to taste
11 - Freshly ground black pepper, to taste
→ Garnishes
12 - 2 tablespoons fresh parsley, chopped
13 - 2 tablespoons toasted pine nuts or slivered almonds (optional)
14 - 1/4 cup crumbled feta cheese (1 oz) - optional, omit for vegan
# Method:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Combine broccoli florets and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Arrange in a single layer on the baking sheet. Roast for 20 to 25 minutes, turning once halfway through, until edges are golden and slightly crisp.
03 - In a saucepan, bring farro and water or broth to a boil. Lower heat, cover, and simmer 20 to 25 minutes until tender but chewy. Drain any excess liquid.
04 - While farro cooks, heat remaining 1 tablespoon olive oil over medium-low heat in a small skillet. Sauté minced garlic for 1 to 2 minutes until fragrant but not browned. Remove from heat and stir in lemon zest, lemon juice, honey or maple syrup, and chili flakes if using.
05 - Fluff cooked farro with a fork and season with a pinch of salt. Spread evenly on a serving platter or individual plates.
06 - Top farro with roasted broccoli and onions. Drizzle garlic-lemon dressing over the vegetables. Garnish with parsley, nuts, and feta cheese if desired. Serve warm.
