Broccoli is hands-down one of my favorite vegetables. I find that this cruciferous green vegetable is either loved or hated, but I really never will be able to understand why you wouldn’t love it! It has incredible versatility, and can be used in so many different types of cuisines ranging from Italian cuisine to Asian cuisine. It can be eaten raw, sautéed, blanched, and even roasted in the oven (which is by far one of my favorite ways to prepare it because it is fast, quick and adds a special dimension to your old favorite). Any way you look at it, adding a new broccoli recipe to your repertoire will only benefit you by expanding your menu options!
Health-wise, broccoli is a powerhouse vegetable of vitamins and nutrients. Due to its appearance and dark green color you can automatically assume that it is loaded with beta-carotenes that will keep your eyes healthy and your vision sharp. Other nutrients that broccoli possesses are lutein and zeaxanthin. These nutrients are also crucial to keeping your eyes in tip-top shape. Eating broccoli on a regular basis will keep your eyesight clear for many years to come.
This recipe calls for an ingredient that may be new to you. You may not be familiar with farro, but it is getting a great deal of attention these days. As a substitute for pasta or rice, farro has a nutty flavor that is similar to brown rice and complements the broccoli quite nicely.
Oven Roasted Broccoli with Farro, Sundried Tomatoes, and Pecorino
- 1 16oz. bag of Farro
- 1 medium onion, diced small
- 1 garlic clove
- 1 clove–poked through one garlic clove
- 1 bay leaf
- 2 large heads broccoli, cut into florets
- Extra virgin olive oil
- 2 shallots, minced
- 3 garlic cloves, minced
- ¼ teaspoon red chili flakes
- White wine
- Sundried tomatoes
- Kosher salt
- Freshly ground black pepper
- Pecorino cheese, for garnish
- Cut broccoli into florets and place into a large bowl. Drizzle with olive oil and season with salt and pepper. Toss around to evenly coat.
- Spread onto a baking sheet and add to preheated 375 degree oven for 30 to 45 minutes or until slightly roasted. Remove from heat and cool on baking sheet. Set aside.
- In a medium saucepan, heat 2 tablespoons of oil. Sauté onions, garlic clove with clove pushed through, and bay leaf. Sweat onions on medium-low heat until translucent.
- Fill a heavy-bottom cooking pot about halfway with water. Season water with the onion mixture, bring up to a boil, and then add the farro.
- Cook farro according to instructions on the box or until tender (similar to pasta).
- Strain farro through a colander and allow to cool. To prevent clumping, add a drizzle of olive oil. Set aside.
- In a large sauté pan, heat 3 tablespoons of olive oil along with minced shallots, garlic, and red chili flakes. Once everything becomes very fragrant, add sun dried tomatoes and broccoli. Toss around on medium high heat until everything is coated with oil.
- Remove from heat and add a large splash of white wine.
- Bring pan back to heat and cook off the alcohol from the wine for about 30 more seconds. Add farro to the pan and combine all ingredients until heated through.
- Taste and adjust for seasonings. Finish with a small clump of butter, and toss to coat.
- Transfer to a large serving bowl and garnish with pecorino cheese and a drizzle of olive oil.