Add new recipe Broccoli Rubblde Farro Salad.

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