Creamy Lemon Farro with Tuna and Roasted Broccoli

farro recipe with tuna, broccoli, and parmesan
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farro recipe with tuna, broccoli, and parmesan

Another farro recipe? Yes, and listen, it’s outstanding. Tossed in a deliciously creamy lemon dressing, it’s full of roasted broccoli, convenient canned tuna, and grated Parmesan cheese. This flavor combination—bright, sunny citrus, smoky charred broccoli, briney tuna, and rich Parmesan—is a home run, no matter what grain you use (brown rice would work just as well as farro does).

Creamy Lemon Farro with Tuna and Roasted Broccoli 1

Here’s what you’ll need to make it: farro, of course, a crown of broccoli, a can of tuna (I prefer solid white tuna packed in water, but you can use what you like), a block of Parmesan cheese (grating a block makes a world of difference flavor-wise), lemon (juice and zest), mayonnaise, and a few other staples like olive oil, salt, pepper, and garlic powder (optional). The mayo adds this rich, savory, creamy touch that I find irresistible, but sour cream or Greek yogurt would work in a pinch!

farro salad recipe with tuna, broccoli, and parmesan

As with most farro recipes, this farro salad tastes great hot or cold, and makes for outstanding leftovers. Enjoy!

farro recipe with tuna, broccoli, and parmesan

Creamy Lemon Farro with Tuna and Roasted Broccoli

Servings: 6

Calories: 266kcal

Creamy Lemon Dressing

  • 3 tbsp fresh lemon juice
  • 1 tsp grated lemon zest
  • ¼ tsp garlic powder
  • 1 tbsp olive oil
  • 2 tbsp mayonnaise
  • ¼ tsp salt
  • ¼ tsp black pepper

Farro Salad

  • 1 crown broccoli
  • 1 tbsp olive oil
  • ½ tsp salt
  • 1 cup farro
  • 1 can solid white tuna in water, drained and flaked with a fork
  • ½ cup finely grated Parmesan cheese
  • Preheat the oven to 425 degrees F.

  • For the dressing: In a bowl, whisk all dressing ingredients (lemon juice through black pepper). Set aside.

  • Toss the broccoli with the olive oil, coating all of the florets, and spread them out in a single layer on a baking sheet. Sprinkle evenly with the salt. Roast for 25 minutes, until tender and browned.

  • While the broccoli roasts, make the farro. In a small saucepan, combine the farro with 3 cups water. Bring to a boil, stir, then reduce the heat to low and simmer until the grains are tender but still chewy, 20 to 25 minutes. Drain off the excess water and fluff the farro with a fork. Transfer to a large bowl and let cool slightly. Stir in the lemon dressing to coat all of the grains. Stir in the roasted broccoli, flaked tuna, and Parmesan. Taste and season with more salt and pepper if desired.

Calories: 266kcal | Carbohydrates: 27g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 560mg | Potassium: 179mg | Fiber: 5g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 1mg







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