American
Burnt Broccoli Farro With Smashed Olives
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16 Reviews
Wouter
February 29, 2024
This is one of those recipes I look at and say...How can that be good? What an uncommon collection of ingredients. But I gave it a shot and it is fabulous. A perfect balance of fat, acid and salt, then the burning of the broccoli adds a different dimension. We have had it three times now. The last time I paired it with pan roasted chicken thighs with shallots, garlic and grape tomatoes.
thenenebean
February 25, 2024
Delicious. 10/10. Great, complex dinner but cold leftovers made for hearty lunch.
Banana
May 14, 2022
Made this for lunch today and it was soooo delicious. I added fried mushrooms and only had kalamata olives. Topped it with crumbled goat cheese. The BOMB!
Deborah J.
January 25, 2022
I prepared it exactly as written and it is delicious! So simple and comes together in just over a half hour.
Jessica
January 17, 2022
This was fantastic -- I used shallot because I was out of red onion, pearled barley because there was no farro at the store, and Kalamata olives because it's what we had and it was STILL fantastic (although castelvetrano olives are a million times better). I was pleasantly surprised at how quickly it came together, and the tahini dressing was really good. I thought it might clash with the olives, but not at all. Easy, healthy, and I'll definitely make it again.
Lauren B.
January 4, 2022
SO good! Added to some lacinato kale and officially have a new favorite lunchtime recipe that’s anything but boring.
a4girl
December 21, 2021
This was easy and delicious. I skipped the 3Tbsp of oil in the “dressing” for the farro, but it was so flavorful, that it wasn’t really missed.
[email protected]
December 12, 2021
This is soooo yummy! First time making/eating farro, love the texture and how it soaks up the tahini dressing. Burnt broccoli/olives, genius!! It was pretty simple to make and clean up afterwards. Loving it cold for breakfast the next day.
Alexis G.
December 9, 2021
Could I sub the olives with something else, or does that just defeat the point of the whole dish? I love the sound of the rest of it, just can’t eat olives.
miniaturemezzo
December 1, 2021
This is super easy and tasty! I used broccolini (personal preference) and it definitely works. I've also learned from past experience (read: smoky kitchen and coughing!) that it's better to add pepper flakes AFTER browning, so I made that change and just stirred it into the charred broccolini. Be aware that this is a pretty briny dish -- olives + feta + pickled onions -- so if that's not your thing, maybe some substitutions are in order (fresh mozz balls for the feta? some almonds for the olives?). I personally love those flavors so this will definitely be in the regular rotation! Great as a make-ahead lunch which I found equally enjoyable at any temperature.
HangryJo
November 20, 2021
Just made this for dinner and we loved it. A bit salty but I wouldn't want to cut down on the feta or the olives so I might up the farro in the proportion next time, not sure, except that there will definitely be a next time. I used vegan feta but otherwise made the recipe as-is.
Pikushabeer
November 17, 2021
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maryw
November 13, 2021
Could you use something other than feta? That always tastes like wet chalk to me.
yasminfahr
November 15, 2021
Fresh mozzarella torn into bite-sized pieces would also work here! Maybe goat cheese, too. Let us know what you think!
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