Oh, friends, let me tell you about my absolute favorite fall comfort food – this Healthy Farro Vegetable Fall Casserole with Pecans! It’s the dish I make when I want something hearty enough to warm you up on chilly evenings, but still packed with all the good-for-you stuff. The first time I threw this together, I was just cleaning out my veggie drawer, but wow – the way the nutty farro soaks up all those autumn flavors, the crunch of toasted pecans, and those colorful seasonal vegetables… it became an instant classic in our house. Now it’s my go-to when I need a nutritious one-pan wonder that makes everyone at the table happy.
Why You’ll Love This Healthy Farro Vegetable Fall Casserole with Pecans
Let me count the ways this casserole will win your heart (and your taste buds)! First off, it’s the kind of meal that makes you feel good from the inside out – packed with fiber-rich farro, colorful veggies, and those crunchy pecans that add just the right amount of indulgence. But here’s the real magic:
- Nutrient powerhouse: Farro’s ancient grains meet seasonal vegetables for a vitamin-packed dish
- Effortless elegance: Looks fancy but comes together in one pan (hello, easy cleanup!)
- Autumn in every bite: Rosemary, thyme and roasted pecans scream fall comfort
- Meal prep dream: Tastes even better the next day as flavors mingle
Trust me, this is the cozy, wholesome dish your fall weeknights have been missing. If you are looking for other great meal prep ideas, check out this guide on healthy power breakfast bowls.
Ingredients for Healthy Farro Vegetable Fall Casserole with Pecans
Gathering the right ingredients is where the magic starts! Here’s what you’ll need for that perfect autumn flavor explosion:
- 1 cup farro – the nutty base that makes this casserole so satisfying
- 2 cups vegetable broth – for cooking the farro (trust me, it adds way more flavor than water)
- 1 tbsp olive oil – my go-to for sautéing those gorgeous veggies
- 1 onion, diced – the flavor foundation
- 2 carrots, chopped – look for vibrant orange ones!
- 2 celery stalks, chopped – don’t skip, it adds such great texture
- 1 bell pepper, diced – any color works, but I’m partial to red for sweetness
- 2 cloves garlic, minced – fresh is best here
- 1 cup pecans, chopped – the crowning crunchy glory
- 1 tsp each dried thyme and rosemary – fall in a spice jar
- Salt and pepper to taste – season as you go!
See? Nothing fancy – just simple, wholesome ingredients that work beautifully together. For more ideas on using seasonal produce, check out this article on marinated cucumber, onion, and tomato salad.
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this cozy casserole! Just grab these kitchen basics:
- Large skillet – for sautéing all those beautiful veggies
- 9×13 baking dish – my trusty ceramic one works perfectly
- Chef’s knife & cutting board – for prepping all the fresh ingredients
- Wooden spoon – my favorite for stirring without scratching pans
- Measuring cups/spoons – because eyeballing herbs never works for me!
That’s it! Now let’s get cooking.
How to Make Healthy Farro Vegetable Fall Casserole with Pecans
Alright, let’s dive into making this cozy masterpiece! I promise it’s easier than it looks – just follow these simple steps, and you’ll have a golden, nutty, veggie-packed casserole ready to wow everyone at your table.
Step 1: Cook the Farro
First things first – let’s get that farro going! I always cook mine in vegetable broth instead of water – it adds so much depth of flavor. Just follow the package instructions (usually about 15-20 minutes of simmering), but here’s my pro tip: check it at the 15-minute mark. You want it tender but still with a slight chew – al dente, as they say. Once it’s done, drain any excess liquid if needed, but don’t rinse it! We want all that good flavor to stay put.
Step 2: Sauté the Vegetables
While the farro cooks, let’s work on those gorgeous autumn veggies. Heat your olive oil in a large skillet over medium heat, then add the onion, carrots, celery, and bell pepper. Oh, that sizzle! That smell! Stir occasionally until they’re just tender – about 8 minutes should do it. Now, here’s the key: add the garlic, thyme, and rosemary last. You only need about 1 minute more – we want the herbs fragrant but not burnt, and the garlic golden, not bitter. Season with salt and pepper as you go – trust your taste buds!
Step 3: Combine and Bake
Time to bring it all together! Preheat your oven to 375°F while you mix the cooked farro, sautéed veggies, and most of those glorious pecans (save a handful for topping!) right in your baking dish. Spread it all evenly, sprinkle the reserved pecans on top, and pop it in the oven. In just 20 minutes, you’ll have a golden, bubbling casserole that smells like autumn heaven. The pecans will toast perfectly, and all those flavors will marry beautifully. Let it rest for 5 minutes before serving – it’s worth the wait, I promise!
Tips for Perfect Healthy Farro Vegetable Fall Casserole with Pecans
After making this casserole more times than I can count, I’ve picked up some tricks that take it from good to “wow!” First – toast those pecans before adding them! Just 5 minutes in a dry skillet brings out their nutty magic. Fresh herbs? Yes please – swap the dried for 1 tbsp each fresh thyme and rosemary if you’ve got ’em. And here’s my secret: taste as you go! Farro can handle bold seasoning, so don’t be shy with that salt and pepper. One last thing – let it rest 5 minutes after baking. Those flavors need a minute to get cozy together! If you want to learn more about the benefits of ancient grains like farro, check out this USDA resource on ancient grains.
Variations for Healthy Farro Vegetable Fall Casserole with Pecans
Oh, the possibilities with this casserole! While I adore the original, sometimes you gotta mix it up. Swap carrots for diced sweet potatoes if you’re craving extra autumn vibes – they roast up so nicely. Not a pecan person? Walnuts make a fabulous crunchy substitute. And for my protein-loving friends, toss in some white beans or chickpeas. The beauty is, this dish welcomes whatever seasonal veggies you’ve got – I’ve even used Brussels sprouts when they looked too good to resist! If you are looking for a similar savory dish, you might enjoy this healthy garlic parmesan cheeseburger bomb recipe.
Serving Suggestions
Oh, let me tell you how I love to serve this cozy casserole! A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. For heartier appetites, warm crusty bread is a must – it’s divine for scooping up every last nutty bite. And those leftovers? Reheat gently in the oven with a splash of broth to keep it moist. Honestly, I think day-two casserole might be even better as all those flavors really settle in together! For another great side dish option, consider this healthy crockpot creamy potato hamburger soup.
Nutritional Information
Now let’s talk about what makes this casserole as good for your body as it is for your soul! Keep in mind – these numbers can vary based on your exact ingredients, but here’s the general picture per generous serving: about 320 calories, with 15g of those good-for-you fats (thank you, olive oil and pecans!), 8g plant-based protein from the farro, and a whopping 6g fiber to keep you satisfied. It’s comfort food that actually comforts your whole system!
Frequently Asked Questions
Q1. Can I use quinoa instead of farro?
Absolutely! Quinoa works beautifully if you’re looking for a gluten-free option. Just cook it in vegetable broth like you would the farro – though it’ll take less time (about 15 minutes). The texture will be lighter, but still delicious with all those roasted veggies and pecans.
Q2. How should I store leftovers?
This casserole keeps like a dream! Let it cool completely, then store in an airtight container in the fridge for up to 3 days. When reheating, I like to splash a tablespoon of broth over the top before warming it in the oven at 350°F for about 15 minutes – keeps it from drying out.
Q3. Can I make this ahead for meal prep?
You bet! Assemble the whole casserole (just hold off on baking), cover tightly, and refrigerate for up to 24 hours before baking. You might need to add 5 extra minutes to the baking time since it’s going in cold. The flavors actually improve as they sit!
Q4. What other nuts could I use?
While pecans are my favorite for their buttery sweetness, walnuts or even hazelnuts would be delicious. For nut allergies, try toasted pumpkin seeds – they give that same satisfying crunch without the nuts.
Q5. Can I freeze this casserole?
Yes, but with a caveat – the texture of the farro changes slightly after freezing. It’s still tasty though! Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating at 375°F until warmed through (about 25 minutes).
Share Your Thoughts
Did this casserole become your new fall favorite like it did mine? I’d love to hear how it turned out! Snap a photo of your masterpiece or leave a note below – your tips might help other home cooks too!
Print
Healthy Farro Vegetable Fall Casserole with Pecans
- Total Time: 50 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
A hearty and nutritious casserole packed with farro, seasonal vegetables, and crunchy pecans.
Ingredients
- 1 cup farro
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 cup pecans, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Cook farro in vegetable broth according to package instructions.
- Heat olive oil in a skillet. Sauté onion, carrots, celery, and bell pepper until tender.
- Add garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute.
- Mix cooked farro, sautéed vegetables, and pecans in a baking dish.
- Bake for 20 minutes until golden.
Notes
- Use fresh vegetables for best results.
- Toast pecans for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American