Farro Roasted Vegetable Bowl with White Beans and Pistachios

• 60 g (1/3 cup dry pearled farro) — Dry pearled farro
• 100 g (2/3 cup canned white beans, thoroughly drained and rinsed) — Canned white beans, drained and rinsed
• 120 g (1 small zucchini, cut into 2 cm pieces) — Raw zucchini
• 100 g (3/4 cup red bell pepper, cut into 2 cm pieces) — Raw red bell pepper
• 8 g (3 tbsp fresh flat-leaf parsley, chopped) — Fresh flat-leaf parsley
• 15 g (2 tbsp raw shelled pistachios, roughly chopped) — Raw shelled pistachios
• 10 g (2 1/2 tsp extra-virgin olive oil) — Extra-virgin olive oil
• 180 g (3/4 cup potable water) — Potable water

Method

1. 1Preheat and preparePreheat the oven to 425°F (218°C), cut the zucchini and red bell pepper into even 2 cm pieces, and rinse and drain the white beans thoroughly.3 min · 425°FLook for: The oven is heating, the vegetable pieces are even, and no canning liquid remains on the beans.Safety: Use a stable cutting board and potable water for rinsing.
2. 2Cook the farroBring the potable water to a boil in a small covered saucepan, stir in the dry pearled farro, lower the heat, and simmer covered for 25 minutes.25 minLook for: The farro is tender but pleasantly chewy and the measured water is absorbed.Safety: Keep the saucepan at a gentle simmer and open the lid away from steam.
3. 3Coat the vegetablesWhile the farro simmers, toss the zucchini and red bell pepper with all the extra-virgin olive oil on a sheet pan and spread them in one uncrowded layer.1 minLook for: Every vegetable piece has a thin oil coating and no pieces overlap.Safety: Keep the sheet pan dry underneath and use oven mitts when moving it.
4. 4Roast until brownedRoast the zucchini and red bell pepper at 425°F (218°C) for 20 minutes, turning the pieces after 12 minutes.20 min · 425°FLook for: The pepper has browned edges and the zucchini is tender without collapsing.Safety: Open the oven away from steam and use dry oven mitts.
5. 5Assemble the bowlFluff the cooked farro, add the white beans, roasted zucchini, roasted red bell pepper, and chopped parsley, then fold for 45 seconds.45 secLook for: The beans, roasted vegetables, and parsley are distributed throughout the farro.Safety: Use clean utensils and keep the hot sheet pan separate from the serving bowl.
6. 6Add pistachios and serveTransfer the complete farro mixture to one bowl, scatter all the chopped pistachios across the top, and serve warm or cool promptly for a chilled lunch.30 secLook for: The bowl has chewy farro, distinct roasted vegetables, creamy beans, and pistachio crunch in every section.Safety: Declare wheat and tree-nut allergens; refrigerate within 2 hours if serving later.