Adapted from Smitten Kitchen

1645 cal/recipe

Ingredients

• 1 c dry, semi-pearled farro
• 1 c fresh broccoli
• 3 tbsp olive oil (plus 1 tbsp if roasting)
• 2 cloves garlic, peeled and minced
• 1/6 tsp red pepper flakes
• 1 lemon, zested and juiced
• 1 tsp kosher salt
• 4 oz pecorino romano, grated

Directions

• Bring large pot of salted water to a boil.
• Add farro and cook until farro is soft, about 20-30 min.
• Drain cooked farro and cool to room temperature.
• Meanwhile, roast or blanch broccoli.
• To Roast: wash broccoli, split stems up to separate florets, and chop stems to 1/2 inch. Toss broccoli with 1 tbsp olive oil and cook at 425 F for 35 min, stirring half-way through.
• To Blanch: bring large pot of salted water to boil, split stems up to separate florets, boil broccoli pieces for 2 1/2 min in batches that can fully submerge, remove immediately to cool.
• When finished roasting or blanching, chop broccoli.
• In a large sauté pan, heat 3 tbsp olive oil over medium heat until hot.
• Add garlic and pepper flakes, and cook for 90 sec, until garlic is faintly golden.
• Remove from heat and stir in chopped broccoli, lemon zest, and salt.
• Stir broccoli mixture into farro.
• Add lemon juice and cheese and stir well.