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Creamy Farro with Roasted Grapes and Blue Cheese

creamy farro with roasted grapes and blue cheese - featured image
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A cozy, crowd-pleasing dinner featuring creamy farro, caramelized roasted grapes, and tangy blue cheese, ready in under 30 minutes. This comforting dish is perfect for weeknights, gatherings, or as a hearty vegetarian main.

Ingredients

Scale
  • 1 cup pearled farro
  • 3 cups low-sodium vegetable broth (or chicken broth)
  • 1 tbsp unsalted butter
  • 1/2 cup heavy cream (or half-and-half)
  • 1/4 tsp kosher salt
  • 2 cups seedless red grapes
  • 1 tbsp olive oil
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp sea salt
  • 1/2 cup blue cheese, crumbled
  • 1/4 cup toasted walnuts (optional)
  • 2 tbsp chopped fresh parsley

Instructions

  1. Preheat oven to 425°F (220°C). Rinse and dry grapes, then toss with olive oil, sea salt, and black pepper in a mixing bowl. Spread grapes on a parchment-lined baking sheet and roast for 20 minutes, shaking the pan halfway through, until blistered and juicy.
  2. While grapes roast, combine farro and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered for 20-25 minutes, stirring occasionally, until farro is tender but still chewy. Add a splash of hot water if liquid evaporates too quickly.
  3. Drain any excess liquid from the farro. Stir in unsalted butter and heavy cream, then season with kosher salt. Simmer gently for 2-3 minutes, stirring constantly, until creamy.
  4. Remove roasted grapes from oven. Gently fold half the grapes into the creamy farro, then spoon mixture onto plates or bowls. Top with remaining grapes, crumbled blue cheese, toasted walnuts, and chopped parsley.
  5. If farro is undercooked, add more broth and simmer longer. If too thick, loosen with a splash of milk or broth. For stronger cheese flavor, add blue cheese while farro is hot and stir to melt.
  6. Toast walnuts in a dry pan for 2 minutes while other ingredients cook.
  7. Serve warm, garnished with extra parsley and walnuts if desired.

Notes

For gluten-free, substitute farro with brown rice or quinoa. For vegan, use coconut cream and vegan blue cheese. Toast nuts separately for best crunch. Adjust blue cheese to taste for milder or bolder flavor. Leftovers keep well for 2-3 days in the fridge; reheat gently with a splash of broth or milk.

Nutrition

Keywords: farro, roasted grapes, blue cheese, vegetarian, easy dinner, comfort food, weeknight meal, creamy grains, autumn recipe, crowd-pleaser

Find it online: https://hungermind.com/creamy-farro-with-roasted-grapes-and-blue-cheese-easy-30-minute-dinner-recipe/