Serves 3 - 4 as a main course, or 6 as a side dish
1 cup farro
1 shallot, chopped
1 large sweet potato, peeled and cut into half-inch cubes (about 2 1/4 cups)
1 large carrot, julienned
3 radishes, thinly sliced
1/4 cup crumbled feta
1/2 teaspoon ground cumin
1/3 cup shelled, raw walnuts or pistachios
3 cups packed, roughly chopped kale (stems removed before chopping) or baby kale (no chopping required)
1 large garlic clove, minced
Freshly ground black pepper
- Combine farro with 4 cups water or low sodium vegetable broth in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until grains are nearly tender (about 20 minutes). Add one teaspoon salt, stir and simmer until grains are tender (another 10 minutes or so). Drain excess water, then place grains into a large bowl and allow to cool.
Preheat oven to 400°F. Toss sweet potato lightly with oil and spread on a separate sheet pan. Sprinkle with cumin and a pinch of salt. Place baking sheet in the oven and roast until tender. Stir at least once during cooking.
When sweet potatoes are nearly done roasting, lightly saute shallots, kale and garlic with salt and extra virgin olive oil.
Scrape cooked greens mixture into the bowl with farro. Add sweet potato, feta and nuts. Fold the ingredients together, then drizzle with basil vinaigrette or EVOO and lemon.