Bring Colosseum-sized flavor to your mealtime with this farro bowl. This grain is as ancient as the Pantheon, and as Italian as Michelangelo's David. We serve it up here with lemon, parsley, and Parmesan, filling out the bowl with roasted broccoli, tomatoes, and onions. Topped with pine nuts, this meal may not be an ancient landmark or a work of art, but if it fills you up right, does it need to be?
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You Will Need
Before You Cook
Cook the Farro
Bring a small pot with farro, 1½ cups water, and ½ tsp. salt to a boil. Reduce to a simmer, cover, and cook until tender, 22-26 minutes. Drain any excess water with a wire-mesh strainer (there may not be any excess water). Return farro to pot, cover, and remove from burner. Set aside. While farro cooks, prepare ingredients.
Prepare the Ingredients
Cut broccoli into 1" florets. Peel onion and slice into ¼" thick rounds. Separate rounds into rings. Halve grape tomatoes. Stem and mince parsley. Zest lemon, halve, and juice.
Roast the Vegetables
Toss broccoli, onion, tomatoes, 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper on prepared baking sheet. Spread into a single layer (some overlap is ok) and roast until vegetables are charred, 16-20 minutes. While vegetables roast, toast pine nuts.
Toast the Pine Nuts
Heat a small pan over medium heat. Add pine nuts to hot, dry pan and stir occasionally until nuts are aromatic and golden brown, 2-4 minutes. Immediately remove toasted nuts from pan to prevent burning.
Finish the Farro
Stir in parsley, 2 tsp. lemon juice, 2 tsp. olive oil, half the Parmesan (reserve remaining for garnish), and ½ tsp. lemon zest to pot with farro. Add salt and pepper to taste.
Finish the Dish
Plate dish as pictured on front of card, garnishing with pine nuts and remaining Parmesan. Bon appétit!
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