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One Pan Baked Vegetable Farro

Looking for a hearty, healthy, and easy-to-make dish? This One Pan Baked Vegetable Farro recipe checks all the boxes. Packed with colorful vegetables, nutty farro, and a blend of savory cheeses, this dish is not only delicious but also loaded with nutrients. It's perfect for a weeknight dinner when you want something satisfying without spending hours in the kitchen. The best part? Everything comes together in one pan, making cleanup a breeze. Whether you're a seasoned home cook or a kitchen newbie, this recipe is sure to become a favorite in your meal rotation.

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Ingredients

  • 2 tbsp olive oil
  • 1 small onion
  • 3 garlic cloves, minced
  • 1 ½ tsp dried oregano
  • 1 ½ tsp salt
  • ½ tsp pepper
  • Pinch chili flakes
  • 1 ½ cups corn (kernels from about 2 ears of corn or use frozen corn)
  • 1 orange pepper, diced
  • 1 pint baby tomatoes
  • 1 tbsp tomato paste
  • 1 cup uncooked farro
  • 2 ¼ - 2 ¾ cups vegetable broth
  • 1/2 cup small diced mozzarella cheese
  • ½ cup shredded parmesan cheese, divided
  • ½ cup loosely packed fresh basil leaves
  • 1 cup chopped kale
Servings 4
Prep Time 10
Cook Time 45
Total Time 55
How to Make It
  1. Preheat the oven to 375F. Set aside a 11-12 inch oven safe pan or skillet.
  2. Add 2 tbsp olive oil to the pan and turn to medium heat. Once the pan is hot, add the onions and cook for 4-5 minutes until softened. Add the minced garlic, dried oregano, salt, pepper and chili flakes and cook until fragrant, about 1-2 minutes.
  3. Add the corn, diced peppers and baby tomatoes and sauté about 7-10 minutes, with a lid on part of the way, until the tomatoes start to burst. Stir occasionally.
  4. Stir in the tomato paste, farro and 2 ¼ cups vegetable broth and bring to a simmer over medium high heat. Once simmering, remove from the heat and stir in the mozzarella cheese and half of the parmesan cheese. Cover with a lid or cover tightly with foil and bake for 25-35 minutes or until the farro is cooked, if the pan seems dry / farro isn’t cooked yet, add ¼ - ½ cup more broth, stir and put back in the oven until it's all cooked. **The farro will be slightly chewy as a final cooked texture**
  5. Stir in the kale and basil and let sit for 4-5 minutes with the lid on to help the kale soften. Taste and adjust seasoning with more salt and pepper if desired.
  6. Serve warm topped with the rest of the parmesan cheese and more basil for garnish.

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