Garden Fresh Farro Bowl With Balsamic Dressing Recipes

Steps:

• For the farro and sweet potato: Bring a large pot of salted water to a boil. Add the pearled farro and cook to your desired texture, about 10 minutes. Drain, rinse under cold water, drain again and set aside.
• Heat the olive oil in a medium skillet over medium-high heat. Add the sweet potatoes, season with salt and pepper and cook, stirring occasionally, until cooked on all sides, 5 to 7 minutes. Remove from the heat and set aside.
• For the pickled onions: Combine the vinegar, 1/2 cup water, mustard seeds, black peppercorns, sugar and salt in a medium saucepan over high heat. Bring to a boil and cook until the sugar and salt are dissolved, about 3 minutes. Remove from the heat. Place the onions in a medium heatproof bowl. Strain the vinegar mixture over the onions and let sit until ready to use.
• For the vinaigrette: Whisk together the orange juice, apple cider vinegar, whole-grain mustard and honey in a medium bowl until smooth. Slowly whisk in the olive oil and season with salt and pepper. Set aside.
• For the build: Combine the cooked farro with the baby kale in a large bowl. Drizzle with 3/4 of the dressing. Season with salt and pepper and toss until evenly coated. Divide into 4 serving bowls.
• Divide the sweet potatoes, cucumbers, cherry tomatoes, feta, avocado and 1 cup of the pickled onions evenly among the bowls. Drizzle with the remaining dressing.

Steps:

• Combine farro, salt and water in a medium saucepan.
• Bring to boil over high heat.
• Reduce heat to low and simmer, covered until farro is tender, about 20 to 30 minutes.
• Drain well and let cool slightly.
• Meanwhile, in a medium bowl, combine tomatoes, parsley, onion, vinegar, oil and salt.
• Add farro to tomato mixture and toss to coat.
• Cover and chill at least 30 minutes for flavors to blend.
• Yields about 3/4 cup per serving.

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the squash, bell pepper and fennel each in their own section on a baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1 teaspoon salt and 1/4 teaspoon black pepper. Toss the vegetables to coat them, keeping each in its own section. Roast for 20 minutes.
• Meanwhile, toss the greens with 2 teaspoons of the olive oil, 1/2 teaspoon salt and a pinch of black pepper on another baking sheet. Set aside.
• After 20 minutes, remove the roasted vegetables and flip them over. The vegetables will be brown on the first side and almost tender. Place back in the oven along with the greens and roast until the greens are wilted and the vegetables are completely tender but still hold their shape, about 10 minutes more. Let cool.
• While the vegetables cool, make the vinaigrette. Whisk together the orange and lemon juice, honey, Dijon and 1/2 teaspoon salt in a small bowl. Slowly stream in the remaining 2 tablespoons olive oil while whisking until the dressing is emulsified. Store the dressing in an airtight container in the refrigerator for up to 1 week.
• Once cooled, dice the roasted peppers and fennel into 1/2-inch pieces. In a medium bowl, toss together the roasted vegetables, greens, Big Batch Farro and vinaigrette. At this point you can store the mixture in an airtight container in the refrigerator for 2 to 3 days. When ready to serve, add to a serving bowl and top with the feta, fennel fronds and freshly cracked black pepper to taste.
• Bring a large pot of water (about 3 quarts) to a boil and add 2 tablespoons salt; the water should be well seasoned like you are cooking pasta. Pour in the farro and stir. Lower the heat slightly so the water is at a rapid simmer. Cook the farro until tender with a slight chew, 13 to 15 minutes. Immediately drain the farro and run under cold water to cool completely. Drain again to remove excess liquid. Makes 4 cups.