Recipes

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

Previously

One year ago: Confetti Cookies, Roasted Carrots with Avocado and Yogurt, and Almond Rhubarb Picnic Bars
Two years ago: Mushrooms and Greens with Toast, Toasted Marshamallow Milkshake, and Fake Shack Burger
Three years ago: Strawberry Rhubarb Crisp Bars, Five Egg Sandwiches, and Soft Pretzel Buns
Four years ago: Japanese Vegetable Pancakes, Greek Salad with Lemon and Oregano, and Two Classic Sangrias
Five years ago: Warm, Crisp and a Little Melty Salad Croutons, Chocolate Buckwheat Cake, and Vidalia Onion Soup with Wild Rice
Six years ago: Leek Toasts with Blue Cheese, Vermontucky Lemonade, and Rhubarb Streusel Muffins
Seven years ago: Homemade Pop Tarts, Cabbage and Lime Salad with Roasted Peanuts, Leek Bread Pudding, Oatmeal Pancakes, Spring Asparagus Pancetta Hash, and Pecan Cornmeal Butter Cake
Eight years ago: Endive and Celery Salad with Fennel Vinaigrette, Rhubarb Cobbler, and Broccoli Slaw
Nine years ago: Jim Lahey’s Pizza Bianca, Brownie Roll-Out Cookies, Green Bean and Cherry Tomato Salad, and Martha’s Macaroni and Cheese
Ten years ago: Pickled Garlicky Red Peppers, Raspberry-Topped Lemon Muffins, and Homemade Oreos

And for the other side of the world:
Six Months Ago: Cheesecake-Marbled Pumpkin Slab Pie and Brussels Sprouts Apple and Pomegranate Salad
1.5 Years Ago: Apple Cider Sangria and Date Feta and Red Cabbage Salad
2.5 Years Ago: Sticky Toffee Pudding, Pickled Cabbage Salad, and Pretzel Parker House Rolls
3.5 Years Ago: Cranberry-Orange Breakfast Buns, Green Bean Casserole with Crispy Onions, and Apple and Herb Stuffing for All Seasons
4.5 Years Ago: Granola-Crusted Nuts and Spinach Salad with Warm Bacon Vinaigrette

Broccoli Rubble Farro Salad

  • Servings: 2 robust servings or 4 more petite ones
  • Time: 45 minutes
  • 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.


Leave a Reply

Your email address will not be published. Required fields are marked *

New here? You might want to check out the comment guidelines before chiming in.

136 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 :)

    2. halleneyens

      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. 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!
    Bea

  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. 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!

  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.

  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. kgbc92

    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. spearsas

    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!

  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.

  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.