broccoli rubble farro salad

I’m sorry, I know I have a broccoli rubble problem. But you see, broccoli rubble in itself was a solution to another problem and perhaps we’ve created a monster, but it’s a delicious monster. We are going to keep it.

broccoli for extra green-y (sorry)

Let me rewind and explain. Problem: Two children (not the aforementioned monsters, or at least not yet today) who do eat different vegetables at different times but really only reliably both eat broccoli each time. Plus two parents who are growing bored with eating steamed (because they haven’t yet seen the light of crispy roasted broccoli, although they are wrong and we tell them this often) broccoli all the time. Solution: Give it a fine chop (rubble it, if you will) and sauté it in olive oil with a heap of garlic, as many red pepper flakes as we can get away with, lemon zest, salt, and black pepper and then finish it with fresh lemon juice and a fistful of grated pecorino romano (particularly excellent here for its pungent saltiness) for a mixture that’s zinging with enough flavor you’d eat it from a fork with nothing else.

farrochop chopsauteed with garlic, lemon, moremixing, messy

But it’s so good, we prefer to stretch it into dinner as often as possible. We’ve finished it with these pangrattato crumbs and a crispy egg, or when at room temperature, a ball of burrata. (Which is becoming the new #putaneggonit, at least when we find it for a reasonable price.) We’ve tucked it between a piece of toast and slice of provolone for broccoli melts. We’ve put it on top of a slick of garlicky béchamel with torn mozzarella on top for broccoli pizzas. And now there’s this: a farro salad that’s as good warm as it is at room temperature, which means it can be ready for all the weekend picnics and potlucks to come, or for dinner any night of the week. Such as this one.

broccoli rubble farro salad


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Broccoli Rubble Farro Salad

  • Servings: 2 robust servings or 4 more petite ones
  • Print

I like grain salads that are as much vegetable as they are grain, if not more so. If that’s not your thing, double the farro here.

I like broccolini for this because it gets and stays more green when you cook it, even when it’s hit with lemon juice. Regular broccoli works just fine, however, there’s just more risk of discoloration once you add lemon juice. When using regular broccoli, I like to peel the stems so that they cook as quickly as the florets.

I boil the broccoli here for ease — so you don’t have to turn on the oven and use the stove — but you can definitely approach the broccoli prep as we did here and then give it a chop.

This is the easiest way to make farro — boiling and draining — second only to a rice-cooker. If mine hadn’t been broken at the hands of a small, possibly well-intended child, I’d have used it.

Update 5/26: I’m terribly sorry. Did you make this recipe and find that your was much more green than mine? This is completely my fault. I made this with 1 to 1 1/4 pounds of broccoli, not 2 pounds originally written. I feel terrible about this; it sounds from the comments that just about everyone still enjoyed but if you were among those who did not, I’m terribly sorry. I do have my share of typos, but rarely mistakes of this magnitude. It will not become a habit.

  • Salt
  • 1 cup semi-pearled farro
  • 1 pound broccolini or regular broccoli (previously: 2 pounds, see note)
  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • Red pepper flakes, to taste
  • Finely grated zest, then juice, of 1 lemon (juice before zesting only if you enjoy being grumpy)
  • Freshly ground black pepper
  • 4 ounces pecorino romano, grated or ground in a food processor

Bring a medium/large pot of salted water to boil. Once boiling, add broccoli and boil for 2 to 2 1/2 minutes, until slightly softened but still crisp overall. Scoop out with slotted spoon or tongs, then drain.

Add farro back to same pot (I’m totally okay with some errant leftover broccoli flecks and vitamins here, if you’re not, use another pot of salted water) and cook, simmering, for 25 to 30 minutes, until tender. (Since there are so many varieties of farro, however, if your package suggests otherwise, it’s best to defer to its cooking suggestion.) Drain and tip into a large mixing bowl; cool to lukewarm.

Pat drained broccoli dry on towels, trying to remove as much excess moisture as possible. Chop into small (roughly 1/2-inch) bits. In a large sauté pan, heat olive oil over medium-high heat until hot. Add garlic and pepper flakes, to taste, and cook for 1 minute, until garlic is faintly golden. Add chopped broccoli, lemon zest, and salt (I use a full teaspoon kosher salt here, but adjust the amount to your taste) and cook, stirring, for 3 to 4 more minutes, until broccoli is well-seasoned and slightly more tender.

Add broccoli and every bit of garlic and oil from the pan to the bowl of farro and stir to combine. Add lemon juice, black pepper and more salt to taste (but 1/2 teaspoon of each is what we used) and stir to combine. Stir in cheese.

Serve warm or at room temperature as-in, with an egg on top, burrata, and/or seasoned breadcrumbs.

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308 comments on broccoli rubble farro salad

  1. I have a broccoli and farro salad that I keep coming back to, again and again. Something about that partnership, not quite pb+j or chocolate and pb, but close enough for a quick weeknight meal. I actually prefer mine with roasted broccoli, and it sounds like you would, too.

    Both my girls USED to eat broccoli like it was going out of style. Lilli won’t even let it on her plate these days, but Beatrix still finds it acceptable. Oh, I miss having children who eat food. Thankfully berry season is almost here and there are bushes galore in the back.

  2. Melissa

    Oh man, I’m such a super fan of the crispy broccoli recipe. I never would have thought to put it with farro and an egg! That makes it much more reasonable for a meal instead of just, uh, eating both pans like I usually do.

  3. Wife To An Amazing Cook

    We adore the bakes cauliflower and farro recipe and this one looks just as delicious. Can’t wait to give it a go!

  4. SallyT

    I can’t wait to make this! I’m eating farro this very second – a riff on a recipe from a beautiful plate blog. It’s DELICIOUS. Basically, make farro (from 1 cup dried), toss with pesto, add chopped tomatoes, strawberries, baby kale, and toasted pine nuts, and a few ounces (I prefer about 3) of mozzarella pearls. Add salt to taste. HIGHLY recommend.

      1. SallyT

        YES! It was. And so easy – I prepped the pesto the day before, so chopped while the farro was cooking, and voila – DELICIOUSNESS. You could also just use store-bought pesto… Try it!

    1. Beth

      I am obsessed with Pesto and was just today trying to come up with more ways to eat it. I would never think to put strawberries and tomatoes together but I LOVE them both separately (and everything else in the list besides kale) so I’m going to trust you on this and give it a try!

        1. SallyT

          Try it, Beth! I really preferred it with greens (I made it without the first time), so maybe add some baby spinach, chopped? I love Pesto too :)

              1. deb

                I wouldn’t expect it to defrost with a vibrant texture or flavor, but if you don’t mind refreshing the flavors a bit once it defrosts, you can give it a spin.

    2. I was planning on making the broccoli rubble salad, but then I came down here and found your recipe instead. I did farro, pesto, strawberries, mozzarella, and pecans. It was delicious, and we’re planning on serving it at our upcoming family reunion. Thanks for the tip!

  5. You are so smart to use the broccoli water for the farro!
    I do these kinds of salads all the time (today at noon, for example), and to me the more vegetables the merrier. Red peppers, tomatoes in season, dried tomatoes out of season, leftover green beans or peas, cucumber, carrots (grated goes down better with my kid because I don’t blanch them). The grains can range from farro to quinoa to bulgur to couscous to brown rice. Or sometimes red beans/lentils/chickpeas. The options are endless.

    1. deb

      If your package has a water to farro suggestion, use it as written. Otherwise, 3 cups liquid to 1 cup farro is generous and you might have excess, but is a good ballpark. You might be fine with 2.5 cups.

      1. Karen

        What setting do you use on your rice maker? Mine (which I think is the same as yours) has settings for brown rice, sushi rice and white rice.

        1. deb

          Quick, always quick. I am sure that the difference between quick and the other settings is noticeable if you have more discerning tastes in rice, but after brown rice was taking 60 to 90 minutes, I couldn’t deal. Quick works great.

    1. deb

      If broccolini, only if you need to to fit it in the pan. If regular broccoli, I separate the stems, peel them, cut into 1/2-inch segments (might as well do it now) and then throw in the florets in bigger chunks, or however they separated from the stems, doesn’t matter.

  6. Erica B

    Do you think this would be good w/ a different grain? Quinoa? No farro in the house, save a trip to the store?

    1. Beth C.

      I was wondering that myself! I have some bulger that needs using up and I was thinking it might work here pretty well

      1. deb

        Yes, I meant to mention that other grains should work just fine. 1 cup dried farro yields about 2 to 2 1/2 cups cooked, so you could swap with the same volume. Quinoa has that fluffy thing going on and might need more or less dressing because of it. This is also quite vegetable-heavy so you might wish you had more of a lighter grain to go with it, to anchor it better.

    1. deb

      This site has a list of gluten-free grains. Where strict sensitivity to gluten is a concern, you’ll need to look out for a specific gluten-free label, even if the item is naturally gluten-free, to ensure they’re packaged in a facility where cross-contamination isn’t an issue.

        1. Millie

          Fyi, that link takes you to their home page with no apparent way to get to the whole-grains FAQ page if you are not a paying member of the Association. A standard web-search will yield this information much more conveniently.

    1. deb

      I’ve definitely done this approach and with enough time, it works. But I find that steaming or boiling it first gives it less of a crunchy, uneven cooking.

  7. Franziska

    My grandma swears on a pinch of bicarbonate of soda to keep your broccoli green and reduce cooking time. I wanted to pass this on to everybody whise supermarkets do not sell broccoloni as rarely and as expensively as mine.

    Will definitely try this recipe!

  8. Anna

    If using regular broccoli, do you think you could chop it in a food processor? Give it a few hacks to break it into manageable chunks and then pulse in the processor?

    1. deb

      Sure. I don’t usually chop it, say, food processor-sized small, but it doesn’t mean it can’t be or wouldn’t be enjoyable that way. I wonder if you began with the slicing blade and then just pulsed those slices once or twice, you’d get a good chop.

      1. Anna

        Yeah, I did about a third in the food processor and decided it was ending up too small. So I had my husband chop the rest. :) I might try with the slicing blade next time. Thanks!

  9. Sarah

    I’d love to hear the story of how the possibly well intentioned child broke your rice cooker, as a cautionary tale. My eldest is Jacobs age and she used the 1100 watt blender the other morning unbeknownst to me as I tried to sleep past 6:30am (she was trying to make me “breakfast in bed”)

    1. deb

      Lol, I have this model (you know, one of the ones that sings Twinkle Twinkle) and whenever it’s out a certain child likes to press the button open and closed and open and closed and open and at some point, maybe the inner lid wasn’t secured, managed to snap a little foot off of it and I have found the spare replacement part but instead of being happy about this, balked at the $26.40 price tag even though a) it’s absolutely worth it because the rice cooker is fantastic, b) the shipping is free, and c) okay thanks for reminding me, I finally ordered it.

  10. SharonDC

    I saw this recipe as I was leaving work today – I stopped at the grocery store on my way home and now I’ve just finished one of the most delicious dinners I’ve made in a long time! I was out of farro so I used freekeh, and added a bit of fresh mint.

    Only problem is that I didn’t make enough!

  11. don’t know if you care, but a couple of typos in the word broccoli in this recipe (which looks delicious)! Check out the title missing an “i” and another in the recipe body.

  12. Deb, you are such a sneaky genius! I have NEVER made one of your recipes and not fallen head over heals in love with it. I can’t wait to make this — I know it will be a hit with our family too.

  13. Lorraine Simoneau

    I have just made this recipe and the result was outstanding. It is a “do again” winner. Congrats Deb. I can’t wait for your new book.

  14. This recipe looks great! So fresh and just in time for summer.
    I don’t know if I can get my hands on broccoli rubble but if I can, I am going to give this a try for sure!

    Keep the good recipes coming! Thanks!

  15. Sarah

    Hi Deb, I live in London and I can’t seem to find farro anywhere – is there another grain that you might recommend for this recipe? Thanks!

      1. Laura

        I know this is many years later, but I’m in the UK too and couldn’t find farro. Apparently it’s called pearled spelt here? I couldn’t find that on the shelves (out of stock) in my local store, so I bought pearled barley instead. Delicious!

    1. Sanela

      Sarah, Camisa deli in Old Compton Street in Soho sells faro – it’s a very italian thing to use so probably any other italian deli will sell it.
      Also, spelt is very similar and would work well.

  16. Francoise

    I have all of these ingredients and was wondering what to make for dinner. Dinner now done! I think I’ll add some feta because, you know, feta.

    1. Francoise

      So I made this for dinner and added toasted chopped pecans and feta. The whole family inhaled it! Definitely making this again and again

  17. Sarah

    To speed it up, what about using thawed frozen broccoli (jump right to the chopping/saute step) and using Trader Joe’s 10 minute farro (or barley)?

    1. Gretchen

      I’ve made broccoli rubble this way (for broc melt awesomeness, because my WTF suburban American supermarket doesn’t always have fresh broccoli) and it’s fine. Don’t cook it for the full time recommended on the package before you saute, just defrost enough to be able to chop it and it will retain a better texture.

  18. cheddarben

    > who do eat different vegetables at different times but really only reliably both eat broccoli each time

    Seems like a really good parent problem!

  19. Megan

    I am so annoyed because they don’t carry pecorino romano cheese at the store where I usually shop–I finally ordered some online for about $17 a pound and plan to make many of your recipes that call for it next week. I’ve checked for it at many grocery stores in town and occasionally I have seen it at the fancy, expensive coop grocery store, but not always.

    1. deb

      I have an 8-ounce container with two large-seeming balls of burrata in it in the fridge right now that was $5.99, which seemed pretty good, especially for Manhattan. I’d say that the “decent” price I usually get on that size is $8. We usually split one (husband and I, kids don’t care or we’d have a lot less burrata in our life) per salad.

  20. mibsphil

    This recipe is perfect for the broccoli “rice” sold at Wegmans. You could use their cauliflower “rice” as well, I suppose. The stuff is amazing–and no chopping!

  21. Since I love roasted vegetables so much, I decided to roast the chopped broccoli together with red pepper flakes, garlic, oil, salt and pepper for about 10 min instead of boiling and sautéing them. And I didn’t have lemon on hand so I used a bit of Sumac berries powder. It is very satisfying and very healthy. And I think it’s great for a potluck party. Thanks for the easy but yummy recipe.

  22. Leslie OG

    Hmmm, must be something in the air (or grocery cart). Cookie + Kate posted a broccoli + grain recipe yesterday too. Different flavor / texture profile but even so it seems like synchronicity…

  23. Mary

    Deb – If I may make a suggestion – I am a follower of your blog for a while, for the past 8 years actually. I have to tell you though, that the recipes you are posting are becoming repetitive and there is not a whole lot of new things. I have not seen any main meal recipes for a while, it’s mostly baked goods or salads. I would like to request that you include more substantial recipes in your blog – because I know you are very good at it.

    1. deb

      I’m sorry you feel this way and you’re probably right. Are you looking for more meat recipes or something else? I am hearing from people that they’re really looking for more salad ideas and vegetarian mains, so I’ve been trying to make sure they are well-covered. We do cook meat and the like — did a big not-Thai steak salad 11 people a few weeks ago — can share it here if there is interest.

      1. Becky

        As a vegetarian with vegan-preference who follows your blog, I’m happy to see more recipes that are veggie-friendly or adaptable. I know it’s impossible to please everyone and I’m ok with skimming over/ignoring some meaty dishes, but some of your meatless mains (e.g. farro and tomatoes or potato pizza) are some of my favorite recipes.

      2. It is so difficult to find really tasty meatless meals so I’m happy to see this. This has tons of flavor…my husband, toddler and me, the mama, were pleased. My husband (a meat lover) thought this was a meal on it’s own..farro is packed with protein. It’s also a great meal for leftovers…easy to pack up for work, school etc. Thanks Deb!

        1. Amy

          the very thing I love about your blog (apart from your funny and endearing commentary- no other cooking blog I read just for the chat alone!) is the way you balance mains/fun potluck contributions/slightly ambitious desserts. Most blogs and books are SO meat heavy and your recipes are always exactly what I didn’t know I wanted!

    2. Fernanda

      There’s a great sounding peri peri chicken recipe here that I’m making tonight.
      I realise it’s years since you posted here, but it’s where I’m at.

      Hope you found other nice meals in here to make.

      And you could happily add any roast beef or chicken or fried fish with the salad too :)

  24. Farro is a fab cereal and I much prefer it to wheat. I often make farro pizza, farro bread and I love to have it in salads like you have done. With broccoli this is super healthy and delicious and oh.. I love the addition of pecorino! Bravo!

  25. Peanut

    I made this with broccolini and it came out great, but it made may more food than I expected! Two pounds of broccolini is a lot, I had to cut mine into chunks to get it to fit in the pot of boiling water and the rubble barely fit into my saute pan. Although I did like the green to farro ratio. My husband and I had healthy portions of this (one night with burrata, one night with crispy eggs) for dinner two nights in row. I liked it better plain or with the egg. Somehow the creaminess of the burrata seemed to take away from the wonderful sharp lemony/garlicky flavor.

    Also while it seemed like a great idea at first to reuse the broccoli water, it kinda messed up my timing. My broccolini was rubbled and sauteed long before the farro was finished cooking. Although I do have the kind of farro that takes a full 30 minutes to cook, just something to keep in mind.

  26. deb

    !!! I am so sorry. I just realized something terrible. I am obviously the worst recipe writer ever. This recipe should have been been for one pound of broccoli. I bet that those of you who made it were surprised yours was so much more green than mine. (I might have used closer to 1.25 pounds, but not 2.) I hope you can forgive me. This is, even by my standards, quite an oversight. I’ve edited this now with a note up top.

    1. Peanut

      LOL ok that makes way more sense! I was at the store thinking I needed one big or maybe two small bunches of broccolini. I thought something might be off when I went to scale in the produce section and realized that that 2 pounds was like 4-5 bunches! I ended up using 3 bunches. That explains why I ended up with so much leftover for dinner the next day, which I’m not complaining about. I did like the broccoli to farro ratio though, Your recipes tend to be a bit heavy on the veggies, which I enjoy.

  27. heather weir

    Made it last night. Husband and I LOVED it. Had it with the crispy fried egg as you suggested and that was also a revelation! Had it again for lunch cold today. Will now be in permanent rotation at our house. Thanks!

  28. JP

    After reading this recipe I realized I had the farro (pearled, though) and went to the fridge to see what vegetables were in there. Lo and behold, my husband had gone to Berkeley Bowl and I had just the right amount of broccoli. It seemed like fate. Made this today and I know it will be yummy. My pearled farro took just about as long as the semi-pearled. The hardest part of the recipe was grating the cheese on a Microplane because I just did not want to get out the food processor to grate that amount of cheese, nor do I think I have a disc that would do it as fine as needed. Took a nibble of the salad and I think it is going to be delicious. I will be serving it with a crispy egg as you suggest. Thank you so much for the recipe. I would have never made something like it without your suggestion.

  29. Katelyn

    Dev, I’m pregnant and the weather in Seattle is starting to get SO hot. I made this salad this morning (with TJs couscous/orzo/beans mix) and just took my first few bites now, during the hottest part of the day– it’s everything I wanted!! Fresh, spicy, green, cheesy. Thank you from the bottom of my picky preggo heart!!

  30. Alice K.

    Made this last night but subbed wheat berries for the farro. I don’t think I had enough broccoli because it was much more grain than veggie. I steamed the broccoli as Deb writes, but I think next time I’ll steam it even less time, since it was too limp to then saute. I wonder if I could get away with not steaming it at all and then sauteing it as Deb instructs. Deb: what do you think about not steaming it at all and going straight to the saute step?

  31. Michelle

    Thank you! My two 4yo’s also prefer broccoli over all other veg, and i can use something new for the rotation! (Although your broccoli melts and broccoli-cheese-wild rice recipes are house favs)… calling it rubble defacto makes it more delightful an offering as well :)

  32. Alison

    I made this with freekeh (it’s what I had) and it was delicious. Besides putting an egg on it, any other way to add protein? Would white beans be out of place?

    1. Panya

      Just an FYI — a serving of farro/freekeh by itself has about the same amount of protein as an egg, which is more protein than a serving of cannellini.

  33. Elaine

    I’ve made this a couple times since you posted it! i swapped Israeli couscous for farro and added tahini and lentils. Still showered with cheese and topped with a crispy egg!

  34. I made this just now using Trader Joe’s 10-minute farro, which is 8.8oz in weight but measures out to about two cups. I ended up using the whole bag because one cup cooked didn’t seem like enough to me & looks-wise, the ratio looks the same as yours. So I’m not sure if maybe the grains are a bit larger because it’s partially cooked already (I’ve never cooked with/bought farro before), but wanted to note here to consider trusting weight here in case anyone else uses the same type. In other news, I am already on my third bowl because oh my ~god; this is so good I’m genuinely considering hiding it from my family. This is absolutely going to be a staple in my house from now on. Thank you!!

  35. the Viking Diva

    I made this for a potluck. I more than doubled the recipe based on the skimpy serving count, and it made a rather insane amount of food, even in the 1:1 farro/broc version. I will be eating it all week, with a crispy egg when I can. I could not find broccolini this time of year, but was indeed a bit disappointed with the color change of the broccoli. The farro took nearly an hour of cooking to get to al dente texture (I’m used to adjusting for altitude, but this was unexpectedly long). I did not double the amount of cheese and don’t miss it.

  36. Robin

    I usually prepare recipes as written the first time out, but in this case I had a scant cup of Israeli couscous that had been sitting in the pantry forever, so I decided to swap that for the farro. The soft blandness of the couscous took the dish in a completely different direction than the chewy, nutty farro, but it still got rave reviews from the audience, and the couscous cooked up in just 3-4 minutes, so it did speed things up a bit.

  37. Keri

    So delicious. I made it with 1.5 lbs of broccolini and it is perfect. The pecorino Romano adds just the right finishing touch. I’ll make this all summer.

  38. Nadia

    Made it tonight and it was amazing!! The whole family really enjoyed it, even my picky 11 year old. Great recipe, thank you!

  39. Made this tonight and served with an egg on top and a dash of siracha. Totally delicious! This is sure to become a weeknight staple. Thank you thank you for recipes that are delicious, creative and accessible!

  40. Donna

    I made this last night to serve tonight for company. Followed your directions exactly. It was delicious!! Love tasting the zingy hints of lemon zest, saltiness of the pecorino, chewiness of the farro, crunch of the broccolini, and of course I adore garlic. Like I do with all new recipes I love, I sent my husband out to buy me 2 more pounds of broccolini (I had all the other ingredients) and I’m making it again tomorrow! Now since it will be just me and my husband, it will last all week. Going to change it up like you suggested…fried egg on top and it will be a complete meal.

  41. Astrid

    I made this last night (well, I made bulgur – because I can’t find farro in stores – and chopped crispy broccoli and I did not use any cheese) and it was soooooooooo good! Thank you Deb!!

  42. Kathleen

    This was so tasty. I love farro. Was such a good combination with the broccoli, lemon and pecarino. I used the pasta method of cooking the farro and cooked the whole bag which makes enough for three dishes. I put the extra farro in the freezer and will be ready to go for future recipes. I loved the baked cheesy cauliflower and farro. I also make a farro salad that uses roasted butternut squash and onions and walnuts with a walnut oil vinaigrette.

  43. I absolutely loved this! I used regular broccoli cooked with your method (subbing nutritional yeast for the cheese), and am going to roast it next time because I luuuuuurve me some roasted broccoli. I tossed it with arugula and toasted pepitas, and dressed it with a bit of olive oil and apple cider vinegar and my husband and I inhaled it. Tonight, leftovers are getting the crispy egg treatment. As a vegan-forward eater I am loving the vegetarian dishes you’ve been posting recently. They’re creative, straightforward, and intensely flavorful. Thank you for sharing your gorgeous creations!

  44. erineaguayo

    I can’t wait–we have exactly the same situation over here. As for red pepper flakes, I’ve been using Aleppo, or Turkish, pepper in recipes that want the Italian-style flakes. You can use teaspoons of it, adding a deep pepper taste, without adding the heat the kids recoil from.

  45. Julie

    I bought all the ingredients at Trader Joe’s, including the ground pecorino romano, and made it for a dinner party last night. Four teenagers begged to take home leftovers and all the adults asked for the recipe. Thanks for another winning staple, Deb.

  46. Teresa Davis

    Has anyone tried quinoa instead of faro? Husband has celiac. Having never had faro, I don’t know taste/texture I’d be trying to substitute for.

    1. Kris

      I use millet or oat groats when I make it since I also have a gluten-free family member. They both work beautifully. Oat groats more like farro.

  47. I opted to use broccoli for this dish and followed Deb’s suggestion to add a burrata on top. The burrata made the dish slightly creamy and added a nice contrast to the tang of the lemon juice. I made the dish on Monday and I am still dreaming about it!

  48. Lynn

    This was delicious! The flavors are perfectly balanced. So tasty! We topped it with a sunny-side up egg. Wonderful meal – definitely going to make again.

  49. Sara

    Made this as part of dinner last night and it was so, so good. Sometimes with grain salads/dishes there’s not enough flavor for me, but this has just enough lemon, oil, pepper, cheese to do it. My kid is not so enthusiastic about broccoli but he did willingly eat a few bites of this and in my mind that’s a success! Will definitely make again.

  50. Anne N.

    Quick and easy recipe which tasted delicious. A super taste composition.
    Definitely qualified to be eaten again!
    Thank you!

  51. SallyT

    I just made this, and LOVED it! I used 2T olive oil and 3 oz cheese, and it was delicious. Made it w. a fried egg on top. Used TJ’s farro and boiled for 12 minutes. THANK YOU!

  52. I used kale (a pound) and reduced the salt and cheese a bit. Did the fried egg and it was incredible. Enjoyed on deck with a bottle of wine and good company. Will definitely make again!

  53. Ann Molitor

    This was easy and surprisingly delicious!! I added less cheese and it was still excellent. I might try adding walnuts next time for a little extra protein.

  54. This recipe was delicious! The perfect side dish, and I just love the pecorino crumbles, instead of having it grated. As someone who normally devours their broccoli in crispy roasted form, it’s a bit refreshing to find another delicious way to present it!

  55. Sharon

    I just made this but used regular broccoli and it stayed plenty green. Added some chopped roasted Oregon hazelnuts for crunch and served with the crispy egg on top. It was BOMB!

  56. Melissa Yee

    We just made this for dinner tonight, and it was so delicious! We added some ground beef to it, but other than that, we made everything else as stated. Thanks for another wonderful recipe Deb!

  57. Jill

    This turned out great! I bought broccolini and had mr husband start the recipe and only used the heads not the stalks because I guess he wasn’t into peeling and chopping those. Thus, we ended up with a lot of grain to veggie but it was still great. I would include more broccoli next time as he recipe calls for but if you have someone that isn’t as keen on the green stuff, you could dial it back like we semi accidentally did and it will still taste great. We had leftovers with crispy eggs on top the next morning and it was awesome.

    Also, I did make this with the bread crumbs and they really add. I only had regular not panko but would prefer the panko form more crunch, FYI.

  58. Nate

    Love this. Made this and was feeling extra lazy so skipped boiling the broccoli all together and just sauteed it with the garlic in cast iron, it got some nice little char on it. Then, feeling more motivated and inspired once the farro was cooking, I threw some cherry tomatoes in my toaster oven with olive oil and oregano. Topped everything with two soft cooked eggs and *oh em gee* this will be a work night staple.

  59. Jessica

    This is SO GOOD. I love this website precisely because of recipes like this — bold but simple and tasty and infinitely flexible and somehow still something I never would have thought of making. I made it exactly as written except for adding some chopped toasted pecans that I had around, and now I’m thinking of other ideas for variations — dried fruit? chopped kale? maybe some roasted veggies? Oh, and it’s a really great cold lunch, too.

  60. I’ve made this salad every Sunday for 4 weeks in a row for my week day lunches and I’m still not sick of it – it’s THAT GOOD. I cook a little extra farro to make sure I have enough for each daily serving which ends up being 1/2 cup farro mixed with 1/2 cup broccoli for each day. Add a side of carrots and strawberries and this is such a nice meal! I don’t have a microwave but I can confirm that eating the salad cold is just as good as warm. If you portion your lunch out this way you’ll get 5 lunches and a good amount leftover for that Sunday’s lunch. Every time the garlic and crushed red pepper hit the hot olive oil I start salivating. So grateful for this recipe shaking up my weekly routine.

  61. A

    I had been wanting to try this for weeks and just hadn’t had the time. Finally got around to it tonight and IT. WAS. AWESOME. Perfect quick-ish weeknight meal, especially with quick-cooking farro. Thanks for the awesome recipe! The next time I make it, I want to try throwing in some of your slow-roasted tomatoes – I think they would add another nice acidic note to the salad. Yum!

  62. Kathryn

    Made this with broccolini and freekeh rather than farro. Loved it. Felt very healthy but satisfying at the same time.

  63. Kathy

    So ridiculously good. I wasn’t sure how you made a meal out of it when I read the directions. I get it now. The next meal may be breakfast.

  64. Kathy K

    This reminds me a little of the “Double Broccoli Quinoa” recipe on 101 cookbooks, where a portion of the broccoli is used to make pesto. Other grains are mentioned as alternatives. I’ve made it with quinoa, farro and pasta…all delicious, and this recipe is too!

  65. Julia

    I thought I invented broccoli rubble. ;) I make a broccoli rubble rice dish that sounds similar. Broccoli rubble cooked similarly to yours (with the addition of chopped parsley), shorts grain brown rice finished with lemon juice, oil, and finely chopped onions, crumbled feta, and a soft poached egg on top of each serving so the yolk is like a sauce. Yummy.

  66. Panya

    My changes: I used 1.5 pounds of broccolini, Bob’s Red Mill Whole Grain Medley instead of the farro [I thought I had enough regular farro, but only had half a cup, then found the jar of this medley in the pantry and thought it would suit], shredded Parmesan instead of the Pecorino, two Tablespoons of minced garlic, and left out the chili flakes [we don’t use them ever]. I boiled the broccolini for a longer amount of time, as my husband dislikes cooked broccoli that’s still crispy, and simply left it in a fine mesh colander while the grains were cooking [didn’t pat it dry]. We ended up preferring it with more lemon juice. We really liked it. With a small side salad it was pretty filling. Next time I think I’ll add the 2 pounds of the broccolini.

  67. Kris

    My family really loved this recipe, thank you! We eat gluten-free and vegan so used millet instead of farro and replaced the cheese with nutritional yeast and lots of finely chopped, well-toasted almonds. I also used a bag of Trader Joes broccoli rice– sautéed it raw– to speed prep. Thank you!

    1. N

      I second the almonds suggestion — though I’ve tried them both chopped and slivered, and find they work best slivered and toasted for this disk. It adds a nice nuttiness and crunch that was very welcome.

  68. Well, this is fantastic! I’ve also made it with a handful of dried cranberries thrown in, which was also wonderful. Adapted or not, it’s the perfect side dish. Next time, I’m going to add sliced scotch fillet pork and baby spinach, to make it a whole meal for my carnivore husband.

  69. Sara

    Made a double batch of broccoli rubble on the weekend – this salad with grilled buttermilk-marinated chicken on Sunday, broccoli melts during the week, and leftover grilled chicken on Greek salad on another weeknight. Lots of yummy healthy meals with minimal weeknight prep.

  70. This was delicious! We added a poached egg on top just to add some protein, and it added a great richness to it. But I loved the crunch from the broccoli rubble (which I’m so excited to start calling it).

  71. Elizabeth

    I’ve been playing around with this recipe quite a bit lately! I often substitute brown rice instead of farro, and have tried corn instead of broccoli. I throw in some fresh herbs if I have them around and have added Sriracha, too. The parmesan is KEY.

    It’s a perfect side dish for fish.

  72. Suze

    Fantastic recipe and a new favorite in the vegetarian line up ! We added a tsp of Sriracha because we like it. 5 stars!

  73. Kristi

    Absolutely delicious! Enjoyed by mommy, daddy and almost 2 year old. Thanks for the great recipe! I had a lingering bag of farro purchased on a trip to NYC and this honored it. Can’t wait to share this with my mom when she visits in a few weeks. And to put a fried egg on top. Yum.

      1. deb

        It depends on what you’re grating it with. I find doing cup measurements for grated cheese very uneven (especially, shudder, if someone is using a Microplane rasp and a 1/2 cup is like .5 ounces) and prefer weights. I figure we buy cheese by weight so it should be easier to look at the package and see how much to use even if you don’t have a scale.

  74. CHERYL

    Out of desperation and laziness, I thawed a bowl of this for dinner tonight and added pecorino romano. Wow! It’s better than I remember it being the first time around. I’ll make this again.

  75. Alexa J

    Just made this tonight with a few tweaks and it was amazing! I didn’t have farro so I used pearled couscous and doubled the amount (2 cups). Also no fresh garlic so I subbed 1/2 teaspoon garlic powder. Also no fresh lemons, so I used lemon juice from the bottle… talk about an empty fridge! Either way, it turned out to be super quick, easy, and delicious and I will absolutely add this to our weekly rotation. Many thanks!

  76. Looks yummy and Happy Anniversary SK and Deb! I frequently make a different broccoli “rubble” dish and I skip boiling the broccoli (and therefore skip the draining too)—I chop the broccoli fine in a food processor then saute it up in a fry pan with a little olive oil. It is chopped fine so it cooks up fairly quickly and I find it much easier than boiling, draining, then chopping. In my dish I simply add a handful of grated Parmesan, dried cherries, and pistachios after broccoli is tender, then cook for a minute more and it’s done. Can’t wait to try this one, the farro sounds great. Thanks for 11 delicious and inspiring years!

  77. ljay2

    As usual, another outstanding recipe; we added 1-2 tbsp balsamic vinegar to zing it up a notch! I don’t think there are any non-keeper recipes of yours Deb!! I’m on my 2nd binder of your recipes!!

  78. mixed6reed

    This was fantastic with the fried crispy egg! I doubled the recipe (except for the cheese, of which I only had a 5 oz wedge) so that I could have more leftovers and it tastes amazing. Super filling as well, so I’m sure it will make a nice workday lunch!

  79. Jamie

    Made this for dinner last night using cracked freekah instead of farro – another perfect recipe! I’m always amazed by how you combine a seemingly simple group of ingredients into something that’s far more than the sum of its parts. This is going into regular rotation!

  80. Tracey

    I’m trying to cook vegetarian more often and trying out new recipes. This is something I will enjoy eating again. Recipe is a keeper!

  81. loganmcbride2014

    This has become a weekly staple in our home; our toddler LOVES it, and we do too! The modifications we have made: nix the red pepper; mix in piles of chopped fresh dill at the end; feta cheese instead of parm; add in either freshly cooked cranberry beans when in season (bonus: toddler LOVES shelling these and it keeps kiddo entertained for long that I can prep the broccoli) or cooked (frozen) lima beans at other times of year.

  82. Chelsi Baldwin

    To say I LOVED this would be a complete understatement. Loved the simplicity of it. The simple and limited ingredients. Farro is perfect as it’s a grain that’s not only healthy but taking minimal time to cook while you prep the rest of dinner. I served this alongside a miso salmon and sesame roasted green beans. I easily heated up the leftovers and poached an egg to put on top…oh my word. Was it delicious, the kind of weak in the knees delicious. Don’t think twice. Whip this beauty up and be the star of the show! Awesome work Deb.

  83. Sounds great; it’s past time that I tried cooking with farro.
    Just don’t waste any of the broccoli by peeling the stems. Put the chopped stems into the pot a couple of minutes before the florets and they’ll all be cooked by the same time.

  84. Renee

    Delicious! It came together so quickly. I didn’t bother with the boiling of the broccoli- I just sautéed it and it came out delicious. Sprinkled a tiny bit of feta and it was a really pleasing meal.

  85. Tracey

    This is amazing! I used my new air fryer to cook the broccoli, so my broccoli was a little crispy.
    I’m really trying not to eat the whole batch in one day! I suspect I’ll be using this recipe to be rid of extra greens once our FM starts up again I’m May!

    1. Elizabeth Ann John

      Hi! I was just searching to see if anyone had tried the broccoli in the air fryer … what was your method? Crispy broccoli sounds great!

  86. chloe

    I’ve been looking at this recipe for months. Finely got it together and made it. I adore crunchy broccoli stalks when peeled (and so does my pup), plus garlic, plus farro, plus chili flakes so this was a win, win, WIN. The sprinkle of cheese on top adds that bit of salty nuttiness that really jives with the farro. Overall cannot wait to eat this for every meal until it is all gone.

  87. Maurina Rachuba

    Just made this, with quinoa instead of farro, and apple cider vinegar instead of lemon. But oh, it was so good!

  88. Lynanne Struss

    This is so full of flavor. Absolutely delicious and nourishing. We tried with fried eggs, halloumi, roast chicken – all delicious, but our favorite topper was Esposito’s chicken sausage with mozzarella and broccoli rabe inside.

  89. Amy

    I’m late to comment, but I just made this again and it is SO.freaking.good! I made it when you first posted the recipe last year and recently came across it again in my email recipe files. I used pre-packaged broccoli florets in a bag- just dumped in the water. I just added some shredded chicken breast and it made a totally satisfying meal. The flavors in this are so bright and zing-y. Will definitely make again soon!

  90. DeeAnn Cox

    Thank you for this delicious recipe! I doubled the broccoli part and will make your broccoli melts later this week. How have I not known about broccoli rubble!?!

  91. Rebekah Park

    Deb…this feels like a dumb question, but what constitutes a “head” of broccoli? When I buy a “bunch” at the store, it’s usually two smaller stalks wrapped together…is that one head? I don’t want to accidentally use too much or too Little broccoli!!

  92. Allee

    This was really good! I didn’t have enough olive oil so I used a mix of oil and butter and it was still very tasty. I also used broccoli instead of broccolini and I’d be interested to make it with broccolini next time. Will make again.

  93. Mayre

    I made this using a package of Trader Joe’s Farro & a package of their fresh riced broccoli and doubled the rest of the rest of the ingredients and it came out great!
    Thanks for another winner.

  94. Kimberly

    My husband and I made this for lunch today. When I stated the name of the recipe though, he thought I said “broccoli rebel salad,” and we haven’t called it anything else since.

  95. April

    Just made this for dinner and my mouth is so happy!!! Delicious salad made even better with a coupla fried eggs on top!

  96. emilyadi

    Yum! This made a great and quick side for our Trader Joe’s brined chicken (those things are amazing, btw). We also grilled up some bread topped with brie and shaved purple asparagus. Felt so fancy!

  97. Amy

    I made this and really loved it. I used broccolini and added some lovely white beans (marcella beans from Rancho Gordo) because I crave them all of the time. I will definitely make this again.

    1. Soapnana

      I have some Marcella beans too but haven’t cooked them yet! How do you make them? They seem so delicate I’m afraid to mess them up.

      1. Amy

        Bring to a boil and then reduce heat to cook low and slow in salted water as recommended by Rancho Gordo. I don’t soak them first. Just keep an eye on them and try them frequently so you don’t overcook them.

  98. Carrie

    I made this without the cheese, because I didn’t have any on hand, but did toss in a couple of tablespoons of buttered breadcrumbs that I did happen to have. Delicious! Will make again.

  99. Gwen Romans

    This dish is DELICIOUS. Healthy and filling and I intend to make this all fall/winter – big batches of it to eat for lunch throughout the week. THANK YOU. Will also try with mushrooms.

  100. Susan Gunsenhouser

    I saw this featured on your Instagram and I just made this for lunch prep this week. I LOVE it. Who knew broccoli could be so flavorful?

  101. Rosalie Pressman

    This sounds great. A different take on a cauliflower and farro dish I love. If I wanted to make it dairy-free but with the extra flavor zing and color from the cheese, do you have suggestions? Thank you!

  102. Leslie

    This was delicious! I happened to have everything on hand and no dinner plans – and voila! Thank you for the quick and satisfying recipe!

  103. Soapnana

    This is so good. And such a great weeknight meal! I had spelt instead of farro which gave it a nice bouncy texture along with the broccolini. My kitchen scale ran out of batteries so I wasn’t sure how much 4 oz cheese was, so I eyeballed it and finely grated around half a cup which seemed perfect to me. I can’t wait to eat this for lunch tomorrow and next time I’ll definitely double the recipe!

  104. Ali B

    This is so delicious. Made the recipe as it is published and I wouldn’t change a thing aside from doubling it since it is so good and you will be sad not to have more of it. Thank you for another home run, Deb! Xx

  105. Mimi

    I cook new things from blogs constantly, and this recipe was a real standout. Chewy and cheesy, yet fresh and zesty…sooooo good! My kids, ages 4, 6, and 8, loved it!

  106. Damaris

    I found this recipe about a year ago and it immediately made its way into my weekly rotation. I LOVE THIS RECIPE. So tasty, so quick, and few ingredients. It’s the perfect recipe. I add a can of white beans for some extra protein and heft to make it a complete meal.

  107. Nikki

    This is just the best. Probably my favorite SK recipe, and that’s a tough contest. I regularly use regular broccoli and often add shallots in with the garlic. This is a staple in my home and I’m thankful to you for sharing, Deb!

  108. Keren

    Sounds delicious. Just used my broccoli for another dish. Do you think I could do this with asparagus? I love farro with a fried egg.

  109. Waffler

    Lovely & healthy & satisfying! I live in a very remote area and cannot buy pecorino or broccoli rubble. Deb’s recipes are so easily adapted to what we have available (broccoli & Parmesan). Thank you!!! I’ll be making many variations on this.

    1. Shari Giarraputo

      Yes, as whole Spears then chop. We loved it. Great flavors and we have been enjoying the farro. Thank you for sharing

  110. Sara

    I had leftover cooked spelt in the fridge that I’ve been wanting to use up, and then this recipe graced my Instagram feed. I also happened to have 4 heads of broccoli, so it was meant to be. I don’t enjoy being grumpy, so the zest came before the juice. As always, I love your commentary.

  111. S

    This is a really good hearty salad. The seasoning is excellent and after tasting it there’s really nothing else I would want to add. Once the grain is boiled the recipe comes together quickly. This also keeps in the fridge for days which made it a perfect meal prep for packed lunches during the week.

    I did make some modifications to the recipe including adding 8 oz dried chickpeas (cooked separately), brown rice instead of farro because I had it on hand, and a bit more lemon. I also used 3 oz parmesan instead of 4 oz romano and that was plenty of cheese for my tastes.

  112. I’ve made this a couple of times now. The first time I followed the recipe exactly. The second time, needing to prepare a meal quickly using ingredients already on hand, I used some already cooked wheat berries that were in the freezer instead of farro, and a bag of frozen broccoli instead of the broccolini. I wasn’t sure how the frozen broccoli would fare, but it was great! I love broccolini, but it’s nice to know that the swap works, since I almost always have all of the other ingredients around.

  113. Kristin

    This is one of my favorite dishes. I often add the juice of two lemons. Also, I roast the broccoli with EVOO, salt and pepper prior to chopping. I love the added flavor of the roasting. I’m trying it with quinoa tonight as I just realized I’m out of farro, but I’m craving this yummy recipe!

  114. This is a fantastic and easy recipe! Didn’t read it correctly so I cut up the broccoli first, but it still turned out well. Waited until serving before squeezing lemon juice and there was no discoloration. Loved it and will definitely make again!

  115. Annie Gatziolis

    This was superb! I did double the broccoli, well, because I usually double the veggies. OUTSTANDING. Also, I realized that I didn’t have a lemon and substituted a splash or two of white balsamic vinegar. I’m probably missing something in the flavor profile but it was still great!

  116. Delicious recipe! I added some Kalamata olives because I had a huge jar left over from another recipe — and when I see lemon zest, I instantly think olives. Any recommendations on the best way to reheat? I doubled the recipe so it would last a few days and figured I’d add cheese as needed.

  117. Michelle Bradley

    this dish is absolutely delish! Hot, cold and room temp.
    Added burrata for a more substantial dinner. Ate cold for breakfast….can’t get enough. Made with brocolini and green beans I had on hand.
    Thank you.

  118. Heather

    I don’t know how I would live without this recipe. I make this every Thursday for dinner so I can eat the left overs for lunch on Friday. I never thought that broccoli and farro could taste so good. Thank you for sharing this!

  119. Tamar

    Happy to report that this is delicious with cauliflower and spinach in place of the broccoli, everything else kept the same (1.5 cups of farro). Next time I’m thinking I’ll add some raisins or dried cranberries, and something crunchy like almonds – sort of a mashup between this recipe and the SK broccoli slaw.

  120. Patty

    Make this. Worth the hype. I only had frozen broccoli and it worked out fine. Otherwise followed to a T. I was skeptical when making it but needed a Lent friendly lunch for work tomorrow. The flavors are so well balanced. Pretty sure a fried egg on top is in my future. Thanks, Deb. Another winner.

  121. mysterywalnut

    The picture right at the top seems to have some chopped walnuts sprinkled on top, but they’re not in the recipe?

    1. Patty

      I’m not 100% certain but I think it’s just the farro and how the photo was taken. I see what you mean, but I’ve made this 6-7 times now and can definitely understand how the farro could look like walnuts. Curious, though.

      1. mysterywalnut

        Huh, now that I zoom in I can see that it is in fact sneaky farro in disguise. I decided to add some walnuts anyway, can recommend!

  122. Madison

    This is so good! I made it exactly as written except subbed 1/2 cup homemade vegan parm for the romano and it was fantastic. Thank you!

  123. Rachel

    This is one of my staple salads. I make it all the time and love it. Tonight I found myself caught without red pepper flakes and substituted chili lime seasoning instead – it was delicious! Sharing this hack in case someone else finds themselves in a similar situation :)

  124. Vive

    This made for a yummy addition to my weekly Overambitious Quarantine Lunches. I used quinoa instead of farro because it’s what I had and farro is off my list because of gluten. I suspect the bigger, chewier grains of farro would be even better. We topped with toasted walnuts and halved cherry tomatoes. Next time I’ll put a squeeze of anchovy paste in with the garlic to pump up the umami.

  125. Monica B

    This is a perfect recipe for difficult times. There’s the meditative chopping and then it’s easy, forgivable, and infinitely adaptable. I made it two nights ago with broccoli and leftover brown rice. Last night, made it with farro and asparagus.

    Living in California with all windows and doors shut due to ash, going through a heatwave, and still this recipe made my family smile. Thank you, Deb!

    1. Monica B

      and also, I ate it for lunch with Deb’s Cannellini Aglio e Olio, which, with a little arugula was a fabulous & healthy combo. Highly recommend for the vegetarians in your life or if you’re looking for something healthy that’s minimal work to put together.

  126. Brenda

    I’m disabled and not being able to print out recipes means that I won’t be able to make any of your recipes. Can you change this.

    1. deb

      There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL or ⌘ + P from any recipe post and it will take you to a streamlined print template. We will definitely make it easier to find when we next redesign.

      1. Brenda

        I’m using a phone and those print icons aren’t available. Got rid of my computer. Couldn’t figure out it out as I was used to Microsoft. Android phone. Wifi printer. Use an ipad for zoom physio and watching movies but nothing else, can’t figure it out. My training was on other platform. Server support as well. But can’t figure out new stuff , cell is new; had flip phone. Some IT support! I was good but that was 20 years ago. Wifi hadn’t been invented! So I don’t think that your site permits printing from phone yet. Please change. Other blogs do.

        1. deb

          This site permits printing from a phone, even if the buttons aren’t showing.

          On an Andriod, I assume you’re using the default Chrome browswer, here are instructions I pulled from the web:
          On your Android device, open the Chrome app .
          Open the page, image, or file you want to print.
          To the right of the address bar, tap More. Share.
          Select Print.
          At the top, select a printer.
          Change any print settings you want by tapping the Down arrow .
          When ready, tap Print

          From an iPhone, here’s what I do:
          Open the page that you want to print from.
          Tap the box with an up arrow from the bottom menu.
          Scroll down and tap “Print” and from there, it will direct you to select a printer.
          When ready, tap Print in the top-right corner.

  127. Lynn

    This is a genius recipe! I ended up using only 3 Tablespoons of oil and a little over an ounce of parmesan (I like it better than pecorino romano) but it was so delicious that even the veggie skeptics were in love. I always enjoy reading your recipes and the ones I’ve tried have been winners!

  128. Lou-Anne

    Made a batch of this to take for lunches this week. Sneaked a couple of tastes and now can’t wait for Monday. Used a bit less lemon juice and salt and a bit more garlic which suited my taste buds. Next time I’ll undercook the farro a bit. Mine said 30 minutes which made it a bit mushy. Will definitely make again. Thanks.

  129. Jennifer Cluett

    This appeared in my inbox at exactly the right time. I had all of the ingredients in hand plus some lancinato kale that I shredded and added after the broccolini was close to tender. My pickiest eater had went in for a third helping. Thanks, Deb!

  130. Amanda Ware

    I made this without the farro (didn’t have any) and it was still delicious. Also, I can vouch for putting a fried egg with a little more cheese on the warmed up leftovers!

  131. Carol C Papas

    Delicious. Reduced the amount of cheese a bit. Served with some chicken sausage. Can’t wait to throw into a cast iron skillet tomorrow with a cracked egg for breakfast!

  132. Beckie

    I made this today and it’s delicious. I keep sneaking spoonfuls as I pass by the bowl. Next time, I might use less than 4 ounces of pecorino, although I can’t believe I’m saying that.

  133. Erin

    This is delicious! Switched up the method a bit – roasted the broccolini, then chopped it. Added cooked farro to bowl with broccolini. Sauteed the garlic & chili flakes in olive oil in a small pan and then poured over broccolini/farro mixture. Finished with lemon juice, salt & pepper to taste. Ate it for lunch with some cubed smoked tofu added for protein. Had hit the wall recently on salads and this was a great change-up. Thanks!

  134. Beth

    I was looking for a recipe to use up a head of broccoli and remembered this one. I didn’t have farro, but I did find some couscous in the back of the cabinet and it made suitable substitute. I also added some feta cheese, because more cheese is good, right? I like the brightness of the lemon and red pepper with the broccoli. I like meals like this that work both warm or at room temperature, they are good options to pack for lunch.

  135. k

    Delicious. Such a reliable, riffable mix for the cold months, too. I used Gruyere, since I had no harder cheeses, and that nuttiness was welcome. In the future, I’d like to double the broccoli and toss in toasted pecans (which maybe I’d brown with the garlic and red pepper flake), and I could easily use that purple barley in the pantry instead of farro, once that’s gone…

  136. Sophie Taylor

    I made the broccoli rubble, but with black pepper, nutmeg, and anise — instead of tossing it with parm at the end, I sprinkled some on top and stuck it under the broiler. Heaven.

  137. Lisle

    I made this last night, well, I tried. No farro at the grocery store! Big empty spot where it should have been. Do you think that because this was posted on facebook that your post sends thousands of cooks out to purchase the needed ingredients, and that you could cause a nationwide run on farro? I’m serious.
    Anyways, I subbed quinoa, with good results. Another perplexing thing… here in the midwest (MI) I have never ever seen broccolini? I’ve looked at all the grocery stores in the area.

  138. Jess

    Adding to the chorus … I used two heads of broccoli (so the ratio of broccoli to farro was roughly 3:1), only two tablespoons of oil, and parmesan cheese (because that was all I had). Delicious, as always.

    1. Anna K

      I used bulgur wheat as it was all I had, and added anchovy fillets to the stir fry stage, and added grated sharp cheddar at the end. It was fantastic. Thank you so much for another perfect meal.

  139. Sheree L Davis

    I have been eating this regularly since the Jewish New Year. The first time without the Pecorino Romano cheese (which I bought and forgot to use). We were still being advised not to socialize beyond a bubble of 5 people and I decided to host my sisters and their partners in my backyard for a physically distanced lunch. The Rubble was a hit because of the lemon and how healthy it was. It is now my preferred lunch since I began including the cheese. I prefer it at room temperature, but also enjoy it warm – not hot. Where I live are back into lockdown, so I may need to substitute the farro for wheat berries soon. BTY, I broke my dominant wrist 5 weeks ago, but still manage to make it on my own. High praise indeed!

  140. Carol Chell

    This is a delicious go-to recipe in my house. My grown up children enjoy it in their homes too. Last night I tried it with the roasted broccoli instead of the steamed. It was quite tasty; the roasting added a little more depth to the flavor of the broccoli. Thank you so much for this recipe, it is truly comfort-food.

  141. LouiseL

    Thinking I had broccoli languishing in the crisper drawer, I made some quinoa, only to discover I had cauliflower instead. Forging ahead bravely, armed with an elderly lemon and a meager bit of Pecorino rind, I ended up with a light, delicious bowlful of warm goodness. I bet it’ll be just as good with an egg on top, or served room temp with some chopped fresh mint. Perhaps some harissa (OOOHH or chili crisp) for some color?

  142. Christine Picklo

    I just made this last night and it was delicious. I love farro so great way to incorporate grains and veggies!

    BTW – I just discovered your blog late last year. Our small local paper published your peanut butter cookie recipe. The author gave you credit of course and I looked you up. Been following since. I like that your write-ups are concise and funny. Got very tired with the dissertations on Pinterest!!

  143. Roe_Gal

    I’ve made this twice now and it’s going into the regular rotation. YUM!

    First time the texture was a bit soft and the broccoli did go pale, as the recipe warns can happen.

    The 2nd time I didn’t fry the broccoli. I just fried the garlic and chilli in a little oil in a tiny saucepan and added that to the farro with the lemon juice. I let the flavours develop here, and seasoned with salt and pepper. Then I stirred the boiled broccoli through and then feta (because we had it!). This tile the broccoli didn’t go pale and I preferred the texture.

    I live in Ireland and used “Pearl barley”. I also used a regular head of broccoli because the tenderstem (as we call it) isn’t in season.

  144. Lisalen

    I had tagged this recipe awhile back because I love anything with farro. Broccolini was on sale this week so I made for lunch yesterday. I didn’t have pecorino so I substituted feta. In hindsight, it was a bit over salted, but that’s on my heavy salt hand… Prepared with an egg on top. Simply delicious and can’t wait to have it again today!

    1. Christine Lynch

      This was super tasty! I used about 10oz of broccolini, 1 cup Trader Joe’s quick cook farro, and reduced the cheese to about 2 oz as 4 seemed like too much.
      This will be in the regular rotation

  145. Maggie

    I’ve made this recipe 100% as written, I’ve remixed it when lazy so that the broc just gets blanched with the farro at the end and then tossed together with the garlic and oil. I’ve added sundried tomatoes or artichoke hearts – you name it, this recipe can handle it. The ratios and timing are just spot on, so you can add or subtract anything – I make this at least once a week. It’s a favorite every single time and I love its flexibility.

  146. Kerstin

    I just made this in preparation for the hot days to come-so I don’t have to cook them. It is delicious! The combination of flavors and textures is perfect! I will be making this again. Thank you!

  147. Janeth

    I just finished a bowl of this and HOLY HANNAH is it delicious! I couldn’t find any farro so I subbed barley, and used goat cheese crumbles instead of pecorino. Thank you for making this week’s lunch prep a success!

  148. Maro

    i can’t really say i made *this* but i used this as inspiration for what ended up as cauliflower/quinoa/lentil salad with asparagus. I wish I’d had farro or barley as i imagine that toothiness would be really nice here, but it was a good way to use what i had on hand and not have to cook later in the day — if fact, i did all the prep while in a zoom meeting! thanks for another good back-pocket recipe!

  149. Mary

    This is my new favorite salad! I made my first batch with regular Parmesan and it was great. My second batch was prepped for a crowd of 16. I doubled the recipe and used pecorino. It was absolutely delicious. It filled my big Tupperware bowl. Several people asked for your recipe. I was happy to refer them to your site. My health conscious adult daughter said she could eat this salad every day. Thank you for sharing!

  150. sdepas

    Unsurprisingly, with this all star cast, this was pretty good! 4(!) oz of parm was a lot here. Next time I’ll make it with less or maybe go with a vegan umami crunch topping instead. I think white beans would be lovely here. Jammy eggs were a perfect accompaniment. This was easy and holds up well, and who doesn’t like a fun name? Will be part of the regular rotation.

    1. SDEPAS

      I also wanted to add that I used the ingredients but only sort of followed the directions. I cooked the farro in my pressure cooker (3 cups water, 1 cup farro, 10 minutes on high and 10 minute natural release for whole farro) and I sauteed the broccoli until it started to get crisp & brown & then hit it with 3 tbs of water (a la food52 best broccoli according to so many tests) which felt easier than the blanch, chop, sautee method mentioned here.

  151. Angela

    Made this today and it was amazing. Subbed the pecorino for Parmigiano and it worked just fine. Also used half as much lemon juice because our lemons were on the big side. My husband went for seconds and my 3 year old (who was at first skeptical at first) ended up gobbling her whole bowl! Thank you for this recipe!

  152. Sarah

    I made this with broccoli and it was a hit! My finicky 10 year old could not stop raving about it. She even asked me to make it for her lunch when she is back in school. There is no finer praise! Thank you!

  153. NK

    I’ve made this a couple of times and it’s delicious. First time I added a fried egg on top (delicious) second time I added more broccoli (also delicious) and fried up some pancetta to mix in (doubly delicious). Highly recommend!

  154. Laura Beattie

    I made this for dinner tonight, along with oven baked bbq ribs for my son and I, and salmon for my daughter. It was delicious! Only change was a little cayenne instead of flakes…very hearty and feels so nourishing for a cold winter night. Thank you for the recipe, I’ll make it again!

  155. I love this recipe and make it all the time. One time I forgot to boil the broccoli and just did the sauté part with the garlic, oil, and lemon zest. It worked fine! Now I just skip that step. :)

  156. Kerry

    The grocery store nearby had neither farro nor broccolini, but this dish was still excellent with pearled barley and regular broccoli. The barley has a nice soft yet chewy texture, plus it looks really pretty with the bright green broccoli. I did increase the garlic a bit for even more punch, and it was pretty delicious even before adding cheese. Next time, I may leave it out to keep it vegan. Thanks for another delicious, simple, nutritious recipe!!

  157. Averil

    This sounds great but can you tell me whether the red pepper flakes are red bell pepper flakes or red chilli flakes please?

  158. Ali

    This is SO good! This recipe has become a regular staple for me. Beautiful colors and the flavors are perfect. I add just a wee bit less cheese than the recipe calls for, so feel free to tinker with that amount based on your preference.

  159. Janet C

    There seems to be a farro shortage around here ( Massachusetts). I went to 4 stores yesterday…none to be found. I’m going to use brown rice unless I find barley in my cupboard, definitely a possibility! P.S. I’m on my way into the kitchen to frost my “ I want chocolate cake.”

  160. Gen

    This was ridiculously good and so filling. I thought there would be too much cheese after shredding 4 oz, but it gave it an almost risotto-like creaminess. Will definitely make this again!

  161. Mary

    Can I make this ahead a couple days, refrigerate, reheat to room temperature to serve. I am doing a “salad bar” and wanted to serve it as an add-in this way.

    1. Mary

      I started making this crazy delicious recipe last summer. I’ve made it multiple times. I always make it a day ahead of time. It just tastes better when all the flavors meld. I don’t recommend microwaving. I always just place it on the counter, covered, for about an hour. Give it a good stir before everyone digs in.

      1. Mary

        I thought I was seeing things when Mary answered Mary! Thanks so much, perfect answer. Thanks also for the tip about not microwaving!

  162. Mary

    😊Oops! Not trying to overstep. I just love and crave this recipe.
    I think it tastes better on day 2 or 3. Plus, prepping a day ahead frees me up to do other meal prepping.

  163. Felice Popper

    Going to try Broccoli Rubble for dinner tonight. I’m cooking for 2 so I am sure there will be leftovers. How long will this keep (air tight container/frig)?
    Can’t wait!

  164. Jen M

    This has been my go-to for years! We’re vegan so we leave off the cheese, and usually add a little more lemon zest than the recipe calls for. I also like to add a can of chickpeas or white beans when I have them around. So so good!

  165. Lynda H.

    Love this salad. Not many ingredients, mostly just broccoli and farro, but the whole is greater than the sum of its parts. I could only find broccoli crowns, which made a lot of “rubble,” so I used 1 1/4 cups of farro (it was still veggie forward). I upped the lemon zest (about 1 tbsp.), lemon juice (1/4 cup), and garlic (3 cloves). Even with more lemon juice, the broccoli stayed bright green. Thank you, Deb!

  166. Margot

    Made this with frozen broccoli and it works just fine. Also, walnuts (toasted and chopped) are an excellent substitute for the farro if you are grain-free.

  167. Susan

    This was great, but I am not sure if I measured correctly. I gated the cheese and then weighed it, that method ended up with so much cheese! I used about an ounce and a half and thought that was more than enough.

  168. Kelly

    This was amazing. I did’t use all lemon juice, otherwise kept everything the same (SHOCKER for me)! LOL. I highly recommend this recipe!

  169. K

    Made this last night. As is my custom, I followed the recipe exactly the first time so I would know the best way to improvise moving forward. I love farro and any type of whole grain salad – they’re handy to keep in the fridge for a quick bite to eat. (I just ate leftovers for lunch with a runny egg fried with chili crisp) This is tasty. Next time I would use more broccoli (at least 1.5 pounds) and lots more garlic. I might try tossing in some pancetta with the garlic or adding more veggies (cauliflower! Mushrooms!) This is infinitely adaptable and a solid base for experimentation.

  170. Valentina Rossi

    Like others, i found this dish quite divine and endlessly riffable, by substituting varied vegetables, grains, herbs, and savory morsels (e.g., olives, breadcrumbs, etc.). I used Deb’s recipe for the roasted broccoli because it was convenient, along with traditional broccoli (instead of broccolini), because it was in my fridge. Being lazy, I used pre-shredded (in thick wide strips, like pappardelle) of mixed aged cheese (asiago, parm, romano blend), and topped it with a runny, soft-boiled egg, because I was feeling lazy. i did not manage to slice and dice the broccoli in a way that transformed them into pebbles, but perhaps I will make that effort next go-round.

    I can envision this versatile dish with so many tasty variations, from adding feta, olives, and parsley to goat cheese, mushrooms, and basil, or asparagus….and of course cauliflower some time instead of the broccoli.

    Thanks for another versatile, very tasty recipe!

  171. NMR

    I made this with couscous because I had it on hand and french feta. It’s delicious and so easy. Will definitely make this again!

  172. Ilona Frieden

    I virtually never leave comments but wanted to for this recipe, which I have made several times. I recently modified by adding ~8 oz of Halloumi “cheese croutons” (i.e. lightly fried on both sides until light brown and cut into small squares). I also used 2 lbs of broccoli as in the original version. The Halloumi added an amazing dimension to an already great recipe. Highly recommend trying this modification (and you could probably use less parmesan cheese if you do).

  173. Alli W

    Just came here to say this is one of my all time favorite recipes! I often use it as meal prep for lunches for the week but have also made it for a larger gathering. The only change I make is that I usually add a can of white beans for a little more protein and will sometimes switch it up and add browned bread crumbs for a different texture. Cannot recommend this recipe enough!

  174. caswat2016

    Made this tonight to go with some blackened pan fried salmon, YUM. Its fun to read all these old comments from 2017, saying its hard to find farro. Is Deb responsible for WHF carrying quick cooking farro right next to the rice? Anyways. First time making this, def going into rotation. This can be made entirely from a TJs run, which is awesome. I did baby broccoli from TJs, roughly chopped and steamed .5lb at a time for 3mins, added it all to a big bowl with the lemon zest. I warmed the olive oil and added the red pepper flakes and minced garlic and sautéed for a min. Poured over the baby broccoli and when the farro was ready, tossed everything together with the lemon juice, black pepper, and finally the 4oz of cheese. With the salmon, a perfect sunday night meal, with leftovers for the week :)