Baked farro with summer vegetables from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • ginger2212 on June 07, 2022

    This was so delicious!! I added a spoonful of pesto that I needed to use up where the basil was called for. Big hit for a refreshing summer dinner on a cooler night.

  • Jardimc on August 20, 2021

    Great recipe. I love how jam-packed with veggies the dish is. Like anya_sf said, I too found the farro was cooked but there was still liquid in the pot, so I also baked it a bit longer, about 5 minutes more and then broiled it briefly for color. Will definitely be making this again.

  • anya_sf on August 16, 2021

    This was quite good, but my family probably would have liked the pasta version better. I used a whole 250 g package of 10-minute farro and increased the water accordingly. After baking 20 minutes, the farro was cooked, but the liquid wasn't all absorbed. Rather than broiling the top, I increased the heat to 450 F and baked it another 5 minutes, at which point the excess liquid was gone and the top was brown enough.

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