I can’t stop doing something, and that something is roasting strawberries.

For as much as I abhor vegetables, I love fruit ten times more. Sometimes I think I could live on fruit and fruit alone, but then I think about bacon and chocolate and decide that I could live on fruit, bacon and chocolate alone. Oh and maybe cheese.

But this whole fascination seems only natural since I went through a wild blueberry roasting phase last year and started this winter off by roasting grapes. I just like to watch things roast until they explode. It’s stupid. It’s immature. It’s totally me. And on an unrelated (but sort of related) note, my mom used to always tell me that she would stick her head in the oven to dry her hair as a tween. I love roasting things, just not my face. I also just had to google “did people used to dry their hair in the oven in the 60s” to make sure her story was legit.

Also loving of late: super chewy grains. I’m all about the texture and farro fits the bill. I can be hard to please and this just WORKS. I stirred in some bursted strawberries, some crisper-draw asparagus that was about to go meet Jesus and a whole ton of goat cheese. It got all melty and the strawberry juices flowed and it was almost like risotto-ish. But not. Just really creamy and chewy and fantastically perfect as a side dish.

I recommend serving it by itself for a snack, with crispy roasted chicken or even a light white fish. But I also added some caramelized chicken to it for lunch one day this week and made a gigantic mess.

A gigantic scrumptious mess.

Roasted Strawberry Farro

serves 2-4

1 cup farro

2 cups water

10 large strawberries, quartered

1 teaspoon olive oil

8 asparagus spears, stems removed and cut into chunks

1/4 sweet onion, chopped

2 ounces goat cheese, crumbled

salt & pepper

Preheat oven to 375 degrees F. Heat a saucepan over medium-high heat and add farro and water with a few pinches of salt, then let come to a boil. Reduce to a low simmer and cover, cooking until farro has absorbed the water and the texture is chewy – about 30 minutes.

As soon as oven is hot, toss strawberries with 1/2 teaspoon olive oil and a pinch of salt, then spread on a nonstick pan. Roast for 20-25 minutes, or until caramely, soft and juicy. While strawberries and farro are cooking, heat a small skillet over medium heat, add remaining olive oil, onions, asparagus and a pinch of salt, and saute until soft, about 6-8 minutes.

As soon as farro is finished cooking, add to bowl and stir in strawberries (and their juices!), onions, asparagus and goat cheese. Taste and season with salt and pepper if desired. Top with toasted almonds if you wish!

Plus, it’s pink. And I’m like… the total cliche of a female. So yeah… I loved it.

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69 Responses to “Roasted Strawberry Farro.”

  1. #
    Roseann — May 4, 2012 @ 11:45 am

    Where can you buy farro we have been looking for it ?
    Thank you


    • SweetPea — May 9th, 2012 @ 4:19 am

      Roseann, you’re telling me, sister! I searched high and low for this fabulous grain! Not even my local health food store carries it. I found it prepackaged at a gourmet market, but it was pretty pricey… so I waited and was pleasantly rewarded by discovering it sold (in bulk!) at a great Co-Op in another town. It is still kinda pricey compared to other grains, but totally worth every cent. I recommend soaking it for a few hours first b/c the first few times I made farro mushroom risotto (delicious, look it up) I had to cook it for at least 20 extra minutes to tender them up. I hope this helps :)


      • Nicole — January 20th, 2013 @ 8:11 pm

        FYI- Trader Joes sells farro now and it is $1.70 for 8.8oz. (west coast)

  2. #
    Mia — May 4, 2012 @ 1:14 pm

    I have never roasted a fruit (well…red peppers have seeds, do they count?). But you’ve been doing it so much, and this farro looks a-mah-zing, so I think I’ll have to give strawberries a go. Excited!


  3. #
    Jill — May 4, 2012 @ 2:53 pm

    If you like roasted strawberries, you might like to try to come up with a recipe for fried strawberries. A restaurant here in Florida used to serve them and they were AWESOME!!! They battered the strawberries in something that tasted similar to a beignet and then deep fried, then rolled them in cinnamon sugar and drizzled with a vanilla glaze. Served warm. UNBELIEVABLE!!


    • Rebecca — May 4th, 2012 @ 5:12 pm

      OMG Jill that sounds so crazy awesome! I’m going to definitely try that!


      • Jill — May 4th, 2012 @ 5:17 pm

        It’s ridiculous. I thought it was crazy when I read it on the menu but turned out to be a truly spectacular dessert. Kind of like a warm, filled doughnut but instead of jelly (which I would never eat) it was a whole strawberry. Soooooo good.

  4. #
    Jamie | My Baking Addiction — May 4, 2012 @ 6:10 pm

    I have never had farro, but I’ll pretty much eat anything that has goat cheese an ingredient. This looks amazing, Jessica.


  5. #
    Shellie — May 7, 2012 @ 2:40 pm

    This was totally different than anything I had ever tried, never having had farro or roasted strawberries. I tried it and would highly recommend. I love trying new things!


  6. #
    Cookie and Kate — May 7, 2012 @ 11:14 pm

    This is seriously, seriously brilliant, Jessica! I’m moving “roast strawberries” to the top of my to-do list. Gotta try them before it gets too hot to turn on the oven!


  7. #
    Ali — May 8, 2012 @ 4:47 pm

    This looks awesome, I just got some farro to make it next week. Also, do you shop at the East End Food Coop? If not, you should. Their bulk grain aisle is pretty fantastic.



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