Roasted Vegetables with Farro

Roasted Vegetables with Farro


150 g small golden shallots, peeled
3 cloves garlic, skin on
1 long red chilli
2 red capsicums (peppers)
2 yellow capsicums (peppers)
100 ml olive oil
sea salt and cracked black pepper
300 g farro
2 cups (500 ml) chicken stock
2 bay leaves
4 tablespoons roughly chopped flat-leaf parsley


Preheat the oven to 190°C. Place the shallots, garlic, chilli and capsicums in a baking tray. Drizzle with the olive oil, season with salt and roast for about 40 minutes, until the capsicums are browned and wrinkled. Remove from the oven and place the vegetables in a large bowl. Cover with plastic film and leave to cool.

Place the farro in a large saucepan with the stock and bay leaves. Bring to the boil, then reduce the heat to a simmer and cover. Cook for about 30 minutes until the farro is tender. Strain off the excess liquid and place the farro in a large bowl; stir for a couple of minutes to help the farro cool quickly.

When the roasted capsicums are cool enough to handle, peel off the skin and cut them
into 2 cm wide strips. Chop the chilli and add it to the farro, along with the shallots.

Squeeze the garlic from its skin and add to the farro. Season with salt and pepper, then add the chopped parsley and fold through to combine all the ingredients. Serve.

Credits: 'Love Italy' by Guy Grossi, Published by Penguin Group Australia

Photo Credits: Mark Chew