Warm Farro with Roasted Grapes and Feta
Nutty farro meets jammy roasted grapes and salty feta in a warm side dish with a bright herb dressing.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (97 reviews)
INSPIRED BY
Inspired by grain salads served at neighborhood cafes and the roasted fruit pairings of Mediterranean tables. The warm farro and grape combination is an original Tastelicious side.
Story
Casey likes a side dish that can sit happily while the rest of dinner finds its rhythm. Roasted grapes turn sweet and jammy, then meet chewy farro, salty feta, and plenty of herbs. It works beside roast chicken, but it also makes a fine lunch with a handful of greens. The colors alone make the table feel more welcoming.
By Casey
Ingredients
- 1 cup pearled farro, rinsed
- 3 cups low-sodium vegetable broth
- 2 cups seedless red grapes
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 3 ounces crumbled feta cheese
- 2 tablespoons chopped parsley
- 1 tablespoon chopped fresh mint
- 1/4 teaspoon kosher salt
Instructions
- Heat the oven to 425 F and bring the vegetable broth to a boil in a medium saucepan.
- Add the farro, reduce the heat to a simmer, and cook uncovered for 20 to 25 minutes until tender but pleasantly chewy.
- Toss the grapes with olive oil on a small sheet pan and roast for 12 minutes until some skins split.
- Whisk the lemon juice, honey, mustard, and salt together in a serving bowl.
- Drain the farro well, add it to the dressing, and toss while it is still warm so it absorbs the bright flavor.
- Fold in the roasted grapes, feta, parsley, and mint, then serve warm or at room temperature.
Chef Tips
- Pearled farro cooks faster than whole farro and keeps a pleasant bite.
- Roast the grapes until a few split but stop before they collapse completely.
- Dress the farro while warm so the grains carry the lemon flavor.
- Add toasted pistachios if you want extra crunch.
Cook's Notes
- Use pearled farro for the fastest cook time.
- Dress the grains while warm so they absorb the lemon mixture.
- Roast the grapes until just split for a juicy bite instead of a soft puree.