[[!meta title="Broccoli Rubble Farro"]]

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.

[[!tag broccoli lemon farro]]