Stone & Sun Farro with Roasted Vegetables and Herb Oil
This dish is about texture, warmth, and restraint.
The farro stays chewy.
The vegetables bring sweetness.
The herb oil ties everything together without drowning it.
It’s the kind of meal that feels ancient and modern at the same time.
Ingredients
Farro Base
- 1 cup semi-pearled farro rinsed
- 2½ cups vegetable broth or well-salted water
- 1 small shallot finely minced
- 1 clove garlic smashed
Roasted Vegetables
- 1 small fennel bulb thinly sliced
- 1 medium carrot cut into half-moons
- 1 small red onion sliced
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
Herb Oil
- ¼ cup fresh parsley or parsley and basil mix
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 small pinch sea salt
Finish
- *Optional: shaved fennel fronds or fresh herbs
- *Optional: toasted walnuts or pumpkin seeds
Instructions
Cook the Farro
- Heat a saucepan over medium heat.
- Add shallot and garlic; sauté until fragrant, about 30 seconds use small amounts of water to prevent sticking.
- Add farro and stir to coat, toasting lightly for 1–2 minutes.
- Pour in broth, bring to a gentle boil, then reduce to low.
Cover and simmer:
- 25–30 minutes for semi-pearled farro
- Farro should be tender but chewy, not soft.
- Drain any excess liquid and set aside.
Roast the Vegetables
- Preheat oven to 425°F (220°C).
- Toss fennel, carrot, and onion with olive oil, salt, and pepper.
- Roast for 20–25 minutes, stirring once, until edges are caramelized and vegetables are tender.
Make the Herb Oil
- Blend parsley, olive oil, lemon juice, and salt until smooth but not emulsified.
- Taste and adjust brightness or salt if needed.
- This oil should smell fresh and green.
Bring It Together
- In a large bowl, combine warm farro and roasted vegetables.
- Drizzle with herb oil and fold gently.
- Finish with fresh herbs or toasted seeds if using.
How to Serve It
- Warm as a main dish
- Slightly cooled as a grain salad
- Alongside lentils, beans, or greens
- As a base for roasted squash or mushrooms in colder months
- This dish improves after resting — the farro absorbs flavor without losing structure.
Notes
Subtle Variations (Same Soul)
• Earthier: Add roasted mushrooms or thyme
• Brighter: Finish with lemon zest
• Richer: Add a spoon of tahini to the herb oil
• Protein-Forward: Fold in white beans or chickpeas *Ingredients marked as optional are not included in nutrition information.
• Earthier: Add roasted mushrooms or thyme
• Brighter: Finish with lemon zest
• Richer: Add a spoon of tahini to the herb oil
• Protein-Forward: Fold in white beans or chickpeas *Ingredients marked as optional are not included in nutrition information.
Nutrition
Calories: 351kcalCarbohydrates: 51gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 938mgPotassium: 522mgFiber: 11gSugar: 6gVitamin A: 3268IUVitamin C: 17mgCalcium: 64mgIron: 2mg
Tried this recipe?Let us know how it was!