Farro Bowl with Roasted Vegetables and Scallion Gremolata

About This Recipe

Farro, an ancient wheat grain central to Tuscan and Umbrian cooking, has a chewy bite and nutty flavor that holds up well in grain bowls, unlike softer grains that turn mushy when dressed. This bowl builds on that base with roasted seasonal vegetables and a gremolata-style topping — traditionally just lemon zest, garlic, and parsley — reworked here with scallion for a sharper, more pungent finish and a touch of fresh ginger for warmth. Farro needs a proper simmer, similar to pasta, until tender but still with some bite at the center; cooking it in well-salted water like risotto rice would strip away its texture. Roasting the vegetables at high heat concentrates their sweetness and gives them real caramelized edges rather than the steamed, soft result of lower-temperature cooking. The gremolata is stirred in just before serving so its brightness stays sharp, cutting through the richness of the olive oil and the earthy chew of the farro — a technique straight out of the Italian tradition of finishing rich dishes with something fresh and citrusy.

Ingredients

Serves 3

• 1.5 cupspearled farro(rinsed)
• 4 cupswater
• 1 tspfine sea salt(plus more to taste)
• 2 cupscubed butternut squash
• 1 cupcherry tomatoes
• 1zucchini(sliced into half-moons)
• 4 tbspolive oil(divided)
• 3scallions(finely chopped)
• 1 tspfresh ginger(finely grated)
• 1 tbsplemon zest
• 2 tbsplemon juice
• 2 clovesgarlic(minced)
• 0.25 cupgrated Parmesan
• 2 tbsptoasted pine nuts

Instructions

1. 1

   Cook the farro

   Bring water and 1 tsp salt to a boil in a pot. Add farro and simmer 25-30 minutes until tender with a slight chew. Drain any excess water and set aside.

2. 2

   Roast the vegetables

   Preheat oven to 425°F (220°C). Toss squash, tomatoes, and zucchini with 2 tbsp olive oil and a pinch of salt. Spread on a sheet pan and roast 20-25 minutes, stirring once, until caramelized and tender.

3. 3

   Make the gremolata

   In a small bowl, combine scallions, ginger, lemon zest, lemon juice, garlic, and remaining 2 tbsp olive oil. Stir well and season with a pinch of salt.

4. 4

   Combine the base

   Toss the cooked farro with about half the gremolata to lightly dress it.

5. 5

   Assemble the bowls

   Divide the dressed farro among bowls, top with roasted vegetables, and spoon remaining gremolata over the top.

6. 6

   Finish

   Sprinkle with Parmesan and toasted pine nuts before serving warm or at room temperature.

Variations

• •

  Swap farro for barley or spelt for a similar chewy grain bowl.

• •

  Add crumbled ricotta salata or goat cheese instead of Parmesan.

• •

  Use roasted root vegetables like carrots and parsnips in colder months instead of squash and zucchini.

Storage

Refrigerate components separately up to 4 days. The farro and vegetables reheat well in a skillet or microwave; add the gremolata fresh each time for the best flavor.

Frequently Asked Questions