Kimchi Farro Grain Bowl Recipes

Steps:

• Preheat a grill to medium high and brush the grates with vegetable oil. Grill the pineapple until well marked, about 2 minutes per side; let cool. Dice the pineapple and mix with the pico de gallo; set aside.
• Season the pork with salt, then rub with the chile powder and 1 teaspoon cumin. Grill, covered, turning every 4 minutes, until a thermometer inserted into the center registers 145 degrees F, 12 to 15 minutes. Transfer to a cutting board and let rest 10 minutes.
• Meanwhile, combine the farro and 1/2 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil, then reduce to a simmer and cook until the farro is tender, 15 to 18 minutes. Drain and let cool.
• Make the vinaigrette: Whisk the lime juice, remaining 1/2 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly whisk in the olive oil.
• Divide the farro, spinach, cabbage and avocado among bowls. Thinly slice the pork and add to the bowls. Season with salt and pepper and drizzle with the vinaigrette. Top with the pineapple salsa.

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.