This farro bake is the kind of versatile dinner I love to have in my arsenal. Though I do my best to plan out my weeknight meals, I often come home with an armful of vegetables and no plan for how to cook them. A farro bake is an excellent way to enjoy any manner of vegetable, accommodating everything from tough winter vegetables to easy going summer ones.
I hope you’ll try the recipe right away – it makes good use of wayward and leftover winter-hardy vegetables – and then keep it in your repertoire as we edge toward seasons of greater abundance.
Here, I layered seared cabbage wedges, and sliced fennel and onions, with farro and feta. Once baked, I topped it with a Castelvetrano olive, lemon zest, and parsley relish. In the oven, the feta puffs up deliciously while the farro and vegetables simmer in the broth, turning tender and flavorful.
Once you have the recipe down pat, consider adding/subbing in these swaps:
Jarred or canned artichoke hearts
Fresh roasted or jarred red peppers
Sun-dried tomatoes
Halved cherry tomatoes
Cauliflower florets, sliced 1/2-inch thick
Sliced leeks, green onions, or spring onions
Anchovies or sardines
Handfuls of herbs or arugula
Leafy greens chopped into ribbons
Farro Bake with Green Cabbage, Fennel, Feta, and Olives
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