Description
A fresh and vibrant Spring Farro Bowl featuring roasted radishes, fennel, and asparagus, paired with a bright, lemony herb yogurt sauce. This wholesome dish is perfect for a nutritious lunch or light dinner, highlighting seasonal vegetables and refreshing herbs.
Ingredients
Grains and Vegetables
- 2 cups farro
- 6 cups water
- Kosher salt, to taste
- 1 fennel bulb, trimmed and sliced into ½-inch wedges
- 1 bunch radishes, trimmed and quartered
- 1 bunch asparagus, peeled
- Olive oil, for drizzling
Herb Yogurt Sauce
- ¾ lb Greek yogurt (about 1½ cups)
- 2½ cups packed parsley leaves
- 1 cup packed basil leaves
- ½ oz fresh chives
- 1 lemon, zested and juiced
- 1 tsp Dijon mustard
- Kosher salt, to taste
Garnish
- Minced chives
- Fennel fronds
- Squeeze of lemon juice
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 425°F. On a sheet pan, place the fennel wedges and quartered radishes. Drizzle with olive oil, toss to coat evenly, and season lightly with kosher salt. Spread the vegetables out in an even layer and roast for 15 minutes. Then, carefully add the peeled asparagus to the pan, drizzle with a bit more olive oil, season with salt, and roast everything together for an additional 15 minutes until the vegetables are tender and slightly caramelized.
- Cook the Farro: While the vegetables roast, combine the farro, water, and a good pinch of salt in a small saucepan. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for about 25 minutes, or until the farro is tender but still slightly chewy. Drain any excess water and transfer the cooked farro to a large bowl to cool slightly.
- Prepare the Herb Yogurt Sauce: In a food processor, combine the Greek yogurt, parsley, basil, fresh chives, lemon zest, lemon juice, and Dijon mustard. Blend until the herbs are finely chopped and the sauce has a smooth, creamy consistency. Taste and season with kosher salt as needed.
- Assemble the Bowl: Toss the slightly cooled farro with the herb yogurt sauce until evenly coated. Transfer the farro to a serving bowl or individual bowls. Arrange the roasted fennel, radishes, and asparagus on top. Garnish with minced chives, fennel fronds, and a fresh squeeze of lemon juice for added brightness. Serve warm or enjoy chilled as a grain salad.
Notes
- This bowl can be served warm immediately or refrigerated and enjoyed cold as a refreshing grain salad.
- To peel asparagus, simply snap off the woody ends and use a vegetable peeler to remove the tough outer layer if desired.
- Farro can vary in cooking time depending on the brand; if needed, cook slightly longer until tender but not mushy.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Grain Bowl
- Method: Roasting
- Cuisine: Mediterranean
