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
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.