Spring is officially here, and I’m serving up this spring farro bowl with herb yogurt sauce and roasted spring vegetables to get us in the fresh + vibrant mood! This recipe is simple, healthy, and bursting with bright, herby flavor. It works really well as a side dish or even as a main meal (with delicious leftovers if you’re cooking for yourself!).
This post was made in partnership with Cuisinart.
spring farro bowl inspiration
Nothing is better when the cold winter starts to fade away and the first signs of spring appear. I love how the transition of seasons feels like a fresh start. I always am so inspired in the kitchen when springtime comes around because of all the produce and color. I shift my cooking from cozy, warming meals to bright, vibrant dishes full of new flavors.
This spring farro bowl is the perfect way to kick off the season. It’s a nourishing bowl of hearty grains tossed in a really tasty yogurt sauce and topped with roasted vegetables. I’m using seasonal asparagus, radishes, and fennel. They get tossed with olive oil and simply roasted until caramelized.
Farro is such a great pantry staple to have on hand since most of us are doing a lot of cooking from home these days. It’s a grain that cooks rather quickly and is extremely adaptable. The farro takes on flavor really well, and this combination with the herb yogurt sauce is definitely a new favorite.
The yogurt sauce is truly what gives this farro bowl lots of refreshing flavor. I’m using my go-to kitchen appliance, the Cuisinart Stainless Steel 13-Cup Food Processor, to whip up the sauce. I use this processor SO often. It helps flavorful sauces like this come together really quickly. The bowl is large enough to hold all of the fresh herbs which take up a good amount of space. In just a few seconds, all of the ingredients – greek yogurt, parsley, basil, chives, lemon zest + juice, and dijon mustard – are blended together into a smooth, intensely flavored sauce for the farro. It also makes for a great crudité dip or even as a sauce spooned over roasted meat.
Serve this spring farro bowl alongside some sort of protein as a side dish…lamb chops or roast chicken would be great. Or, eat it as a main meal like I’ve been doing these past couple of days. It’s really nourishing and holds up great for leftovers as well. It can be a warm bowl, but also tastes great cold. So many options!!
I hope you enjoy, and happy spring!
PrintSpring Farro Bowl with Herb Yogurt Sauce
a fresh spring farro bowl with roasted radishes, fennel, asparagus, and a lemony herb yogurt sauce
servings: 4
Ingredients
- 2 cups farro
- 6 cups water
- kosher salt
- 1 fennel bulb, trimmed + sliced in ½” wedges
- 1 bunch radishes, trimmed + quartered
- 1 bunch asparagus, peeled
- olive oil
- ¾ lb greek yogurt (about 1 ½ cups)
- 2 ½ cups packed parsley leaves
- 1 cup packed basil leaves
- ½ oz fresh chives
- 1 lemon, zested + juiced
- 1 tsp dijon mustard
- garnish: minced chives + fennel fronds + squeeze of lemon
Instructions
- Preheat the oven to 425°F. Place the fennel and radishes onto a sheet pan. Drizzle with olive oil and toss well. Spread evenly and season with a pinch of salt. Roast for 15 minutes. Carefully add the asparagus to the pan, drizzle with olive oil, season with a pinch of salt, and continue to roast everything for 15 more minutes.
- Meanwhile, combine the farro, water, and a good pinch of salt in a small saucepan. Bring to a boil. Reduce the heat to medium-low and simmer for about 25 minutes until the farro is tender.
- While the farro cooks, combine the yogurt, parsley, basil, chives, lemon zest, lemon juice, and dijon mustard in a food processor. Blend until the herbs are finely chopped and the sauce is smooth. Season with salt to taste.
- Drain the farro and transfer it to a large bowl. Let cool for a minute or so. Toss with the herb yogurt sauce. Transfer the farro to a serving bowl. Arrange the roasted vegetables over top the farro. Garnish with minced chives, a few fennel fronds, and a squeeze of lemon juice.
Notes
This is great served as a warm bowl or tossed together, refrigerated, and served as a cold grain salad.
