Farro is a grain I’ve become very obsessed with the past couple of years. I love it because it’s filling, healthy and not as starchy as rice. It’s also got a nice bite and adds great texture to many dishes.
When Peyton was a baby, I used to make her these little ramekin dishes filled with brown rice, steamed broccoli and cheddar cheese. She used to love them, and I was always relieved knowing that she was consuming a great vegetable. I actually really enjoyed the taste of them too. They were hearty and made with chicken broth, which added such nice flavor.
Fast forward a couple years later, and we still love the combo of broccoli, grain and cheese. Lately, I’ve been making it with parmesan and farro in place of the rice and cheddar. I just love how the sharpness and saltiness of the parmesan add so much flavor to the broccoli (a vegetable I used to refuse to eat!). And bonus – my family ends up happily enjoying a dish filled with a veggie!
Best part of this recipe is that it can be made in one pot. Yes, one pot. Making cooking and cleaning afterwards a piece of cake! I love the simplicity. If I’m feeling extra hungry, I’ll add some shredded rotisserie chicken to the pot. It’s nice to add some extra protein to the dish.
I’m hoping this recipe will become one of your week night staples! If you end up making it, don’t forget to tag #marinamakeseats.
One-Pot Broccoli & Parmesan Farro
- 2 cups of broccoli
- 2 tablespoons of olive oil
- 3 cups of farro (I use the quick-cooking kind and the farro cooks in ten minutes)
- 1 clove of garlic, minced
- 3 cups of chicken or vegetable broth
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 3/4 cup of shredded parmesan
First, chop the broccoli into small, bite-size pieces and set aside. I like to make my broccoli really small because it blends in better with everything else.
Heat a large frying pan over medium-high heat. Pour the olive oil and farro in the pan. Toast the farro for one to two minutes. Add the garlic and cook for an additional 30 seconds until fragrant. Add the broccoli and stir to combine.
Add the broth, salt and pepper to the pan, stir and bring it to a boil. Cover with a lid and lower the heat to a simmer. Cook according to packaging, keeping an eye on the pan every few minutes and adding more broth if needed.
When the farro has soaked up all of the broth and is slightly tender, remove from heat and stir in the parmesan. Season with additional salt and pepper if needed.