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Spring Farro Bowl with Herb Yogurt Sauce Recipe
Ben Carraoli

Spring Farro Bowl with Herb Yogurt Sauce Recipe

Spring always inspires me to cook brighter, fresher dishes, and this Spring Farro Bowl with Herb Yogurt Sauce is my go-to. I love the way roasted spring vegetables pair with the creamy, tangy yogurt sauce. Every bite feels refreshing yet hearty, perfect for lunch or dinner
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Total Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups farro – I prefer pearled farro; it cooks faster and has a nice chewy texture.
  • 6 cups water – enough to cook the farro tenderly.
  • Kosher salt – enhances the natural flavors of grains and vegetables.
  • 1 fennel bulb trimmed and sliced into ½” wedges – fresh fennel gives a subtle anise aroma.
  • 1 bunch radishes trimmed and quartered – look for firm radishes to avoid sogginess.
  • 1 bunch asparagus peeled – choose tender spears for roasting.
  • Olive oil – for roasting I like extra virgin for deeper flavor.
  • ¾ lb Greek yogurt about 1 ½ cups – creamy base for the herb sauce.
  • 2 ½ cups packed parsley leaves – fresh parsley gives brightness.
  • 1 cup packed basil leaves – use fresh never dried, for aroma.
  • ½ oz fresh chives – finely chopped for subtle onion flavor.
  • 1 lemon zested and juiced – adds fresh citrus brightness.
  • 1 tsp Dijon mustard – adds mild tang and depth to the sauce.
  • Garnish: minced chives fennel fronds, and a squeeze of lemon – optional but elevates presentation and taste.

Method
 

  1. Preheat your oven to 425°F. Toss fennel and radishes with olive oil and a pinch of salt on a sheet pan. Roast for 15 minutes, then add asparagus, drizzle with more oil, and roast for another 15 minutes until everything is caramelized.
  2. Combine farro, water, and a pinch of salt in a saucepan. Bring to a boil, reduce heat, and simmer for 25 minutes until tender but still slightly chewy. Drain and let it cool slightly before combining with the sauce.
  3. In a food processor, blend Greek yogurt, parsley, basil, chives, lemon zest, lemon juice, and Dijon mustard. Process until smooth and flavorful, then season with salt to taste.
  4. Transfer farro to a serving bowl and toss with the herb yogurt sauce. Layer roasted vegetables on top, and garnish with minced chives, fennel fronds, and a squeeze of lemon. Serve warm or let cool for a refreshing cold salad.

Notes

  • I always roast vegetables on a single layer for even caramelization.
  • Let the farro rest for a few minutes after cooking so it absorbs the sauce better.
  • I sometimes lightly toast the farro before boiling for a nutty flavor.
  • Fresh herbs make a huge difference; I never use dried for this recipe.
  • I like to drizzle extra olive oil over the finished bowl for richness.