Smashed Broccoli Pecorino Farro Bowls
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- Kosher salt
- 1.5 cups pearled farro
- 1.25 pounds broccoli florets
- 2 tablespoons olive oil
- 4 garlic cloves crushed with the side of a knife and then roughly chopped
- 1/8 teaspoon crushed red pepper flakes plus more for serving, to taste (optional)
- 1 !5oz can cannellini beans, drained and rinsed
- 1/4 cup freshly grated Pecorino Romano cheese plus more for serving (optional)
Bring a large pot of salted water to boil over high heat. Once boiling, add the farro and cook for about 6 minutes, then add the broccoli and cook for about 6 minutes more, until the broccoli and farro are tender and cooked through. Drain in a colander, reserving 1/4 cup liquid.
Heat 1 tablespoon olive oil in the pot over medium-high heat. Add the garlic and pepper flakes and cook for about 1 minute, stirring until golden.
Add the cooked broccoli and farro, season with 1/2 teaspoon salt, and cook, stirring frequently, for 1 to 2 minutes more, roughly smashing any large chunks of broccoli with a wooden spoon. Add a little of the reserved liquid if it’s too dry. Stir in the remaining olive oil, can of beans, and the Pecorino. Let cook for 1-2 minutes for the beans to warmup. Serve or save in the fridge for up to 4 days.
SERVE NOW: Serve warm or at room temperature with more grated cheese and crushed red pepper flakes (if using).
MEAL PREP: Divide among 4 meal prep containers. Reheat in the microwave for 2 to 3 minutes or on the stove with a little water for 3 to 5 minutes.
SKINNY SCOOP Pearled farro takes less time to cook than semi-pearled, which takes less time to cook than whole farro.
Reprinted from Skinnytaste Meal Prep. Copyright © 2020 by Gina Homolka. Photographs copyright © 2020 by Aubrie Pick. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.