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Farro Bowl with Roasted Carrots and Beans
A sturdy grain bowl built on farro and white beans, designed to hold up in the fridge and keep you full.
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 50 minutes
- Yield
- 4 servings
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Most grain bowls fail because they rely on delicate greens that wilt under dressing or grains that turn to mush by the second day. The solution is to build the bowl entirely from sturdy components. Farro retains its distinct, chewy texture even after days in the refrigerator, and roasted carrots hold their shape while offering a concentrated sweetness that balances the earthy grains.
The combination of whole farro and cannellini beans provides a substantial base that is high in fiber and protein. Roasting the carrots with olive oil and a pinch of cumin deepens their flavor, while a simple dressing of lemon juice and olive oil ties the components together without overwhelming them. The beans add a creamy contrast to the chewy farro, making the bowl feel complete without requiring additional elements.
This dish is built to keep you full and serves well either warm or at room temperature. It is an ideal candidate for meal preparation, as the flavors meld and improve after a day in the refrigerator. Serve it as a standalone dinner that stays light, or pack it for a reliable lunch that requires no reheating.
What you need
Ingredients
Measurements
Metric converts only measures that are mathematically safe. Density-dependent cups stay as Nicole wrote them.
Scale the batch
4 servings
For the bowl
- 1 cup semi-pearled farro, rinsed
- 3 cups water or vegetable broth
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can cannellini beans, rinsed and drained
For the dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
- 1/4 cup fresh parsley, chopped
How it goes
Method
Read the whole thing once before you start. Nothing here is difficult, but the timing is unforgiving at the end.
Cook the farro
Combine the farro and water in a medium saucepan. Bring to a boil, then reduce the heat to a simmer. Cook uncovered until the farro is tender but still chewy, about 25 to 30 minutes. Drain any excess liquid and transfer to a large mixing bowl to cool slightly.
Roast the carrots
Preheat the oven to 400°F. Toss the carrot pieces with 2 tablespoons of olive oil, cumin, salt, and pepper on a rimmed baking sheet. Spread them in a single layer to ensure they roast rather than steam. Roast for 25 to 30 minutes, turning once, until tender and browned at the edges.
Prepare the dressing
In a small bowl, whisk together the 3 tablespoons of olive oil, lemon juice, minced garlic, and salt. Whisking vigorously emulsifies the dressing, ensuring it coats the grains evenly rather than pooling at the bottom of the bowl.
Combine the base ingredients
Add the rinsed cannellini beans and the warm roasted carrots to the bowl with the farro. Mixing these while the carrots are still warm helps the grains absorb the residual oil and flavors from the roasting pan.
Dress and finish
Pour the dressing over the farro mixture and toss gently to combine. Fold in the chopped parsley just before serving to maintain its bright color and fresh flavor. Taste and adjust the seasoning with additional salt or lemon juice if needed.
On the bench
Equipment
All 2 of these change the result. Nothing here is a brand recommendation — the spec is what matters.
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Medium saucepan with lid
A medium saucepan provides controlled simmering for semi-pearled farro so the grains cook tender but retain a chewy texture without boiling over.
- What matters
- 2-3 quart saucepan with a tight-fitting lid and a heavy bottom to maintain an even simmer for 25-30 minutes.
Rimmed baking sheet
A rimmed baking sheet keeps the carrot pieces spread in a single layer so they roast and brown instead of steaming, which is essential for the recipe’s flavor.
- What matters
- Rimmed baking sheet large enough to hold 1 pound of carrots in a single layer, preferably heavy-gauge metal.
- Search for
- “rimmed baking sheet heavy” (paid link)
The list
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Cook's notes
What we would tell a friend
- To make this ahead, prepare the entire recipe and store it in an airtight container in the refrigerator for up to 4 days. The farro will absorb the dressing as it sits.
- If you cannot find semi-pearled farro, whole farro can be used, but it will require soaking overnight and a longer cooking time of about 45 minutes.
- Ensure the carrots are cut to a uniform size so they roast evenly. Pieces that are too small will burn before the larger pieces are tender.
From the kitchen
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