In the heart of autumn, as leaves painted the town in shades of gold and crimson, I found myself wandering through a local farmer’s market. The air was filled with the sweet aroma of roasted chestnuts and spiced cider, but what captivated my attention was a vibrant display of fresh vegetables. Among the pumpkins, squash, and kale, a bag of farro caught my eye—a grain that seemed to encapsulate the essence of the season. Inspired by the bounty around me, I decided to create a dish that celebrated these earthly treasures, combining the nutty flavor of farro with the sweetness of roasted vegetables, the creaminess of feta cheese, and the tartness of pomegranate seeds.
Ingredients
1 cup farro
2 cups vegetable broth
1 red bell pepper, diced
1 yellow squash, diced
1 zucchini, diced
1 red onion, diced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
1 cup crumbled feta cheese
1/2 cup pomegranate seeds
Fresh parsley, for garnish
Instructions
Begin by preheating your oven to 400°F (200°C). While the oven warms, rinse the farro under cold water and soak it for about 30 minutes to enhance its texture. This step is optional, but it makes a difference in the final dish.
In a medium saucepan, bring the vegetable broth to a boil. Add the soaked farro, reduce the heat to a simmer, and cover. Cook for about 25-30 minutes, or until the farro is tender but still chewy. Drain any excess liquid and set aside.
Next, prepare the vegetables. On a large baking sheet, toss the diced bell pepper, yellow squash, zucchini, and red onion with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread the vegetables out in a single layer and roast in the oven for 20-25 minutes, or until they are tender and caramelized, turning them halfway through for even cooking.
Once the farro and vegetables are ready, combine them in a large mixing bowl. Gently fold in the crumbled feta cheese and the pomegranate seeds, allowing the flavors to meld together. The vibrant colors and aromas will surely entice your senses!
To serve, spoon the farro and roasted vegetable medley onto plates, garnishing with fresh parsley for a pop of color. The dish can be served warm or at room temperature, making it versatile for any occasion—be it a cozy family dinner or a festive gathering.
As I savored each bite, I felt a connection to the earth, a reminder of the beauty and simplicity of seasonal ingredients. This Farro & Roasted Vegetable Medley is not just a meal; it’s a celebration of the harvest, a dish to share with loved ones while creating memories around the table.