Roasted Broccoli and Farro Salad w/ Feta

I'm keeping it more and more simple these days.....it seems more people look at my instagram feed than read my blog!

My posts have been getting shorter and shorter, and I guess people get bored after 9 years. (I am glad my husband still likes me after 30 years).

Recently, a few instagram readers asked "could I please post the recipe that I am showing?".....people, go to the link in my profile!
I write a food blog w/ recipes 4 days per week. duh.

Well, here is a simple, healthy and delicious recipe for you loyal readers of my blog.....can you tell I am discouraged?

Roasting broccoli is the best way (in my opinion) to serve the little green trees. I could eat the whole head.

And if you haven't had farro yet....why not?

It is better than rice, and has this "toothsome" (I love that word) quality.
It is a wheat grain, FYI, usually grown in Abruzzo and Tuscany.

Here is a delicious salad for your lunch today.

Roasted Broccoli & Farro w/ Feta: (adapted from Fine Cooking)

Kosher salt
3/4 cup farro (either pearled or whole-grain)
1 lb. broccoli
3 Tbs. extra-virgin olive oil
1/2 cup crumbled feta
2 scallions, thinly sliced
Pinch crushed red pepper flakes
2 Tbs. coarsely chopped fresh flat-leaf parsley
1 Tbs. red wine vinegar; more as needed

Position a rack in the center of the oven and heat the oven to 400°F. In a 4-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Boil the farro in the water until tender, 20 to 30 minutes for pearled and 45 to 60 minutes for whole grain.

Drain well and transfer to a large bowl.

Meanwhile, remove the broccoli crown from the stem and cut into small florets. Peel and halve the stem lengthwise, then cut crosswise into 1/4-inch-thick slices. On a rimmed baking sheet, toss the broccoli florets and stems with 2 Tbs. of the olive oil and season w/ kosher salt. Roast until tender and browned in spots, about 20-30 minutes, flipping over halfway.

Add the broccoli, feta, scallions, red pepper flakes, and parsley to the cooked farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.

I took the liberty and added a crispy egg to my plate, and boy was it good!

Love,
The Bored Food Blogger