This healthy and delicious farro recipe is a combination of Sur La Table’s and FOOD52’s recipes. Farro is an ancient whole grain that has a healthy nutty flavor and a juicy barley texture. This dish tastes great (who doesn’t love little bursts of pomegranate flavors in each bite?) and looks stunningly colorful. It is an all-round winner in the healthy, yummy, and pretty categories! It is perfect as a vegetarian entrée or as a side dish.
prep: 30 minutes
cook: 30 minutes
makes 4 servings
1 8.8oz bag of trader joe’s 10 minute farro (approximately 1 cup of farro)
3 cups of vegetable or chicken broth
2 medium red onions, chopped into little squares
2 large sweet potatoes, peeled and cubed
1 teaspoon ground cumin
1/4 cup cilantro, chopped
2 tablespoon extra virgin olive oil
1 10oz bag of trader joe’s kale, with stems removed
2 garlic cloves
1 tablespoon lemon juice
1 5.3oz box of trader joe’s pomegranate seeds
ground black pepper
- Combine farro with 3 cups of vegetable/chicken broth in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until the broth is nearly gone and grains are almost tender (about 15 to 20 minutes). Add cumin. Set aside and allow the grains to cool.
- Preheat oven to 400°F. Toss onion with enough oil to lightly coat. Spread across a baking sheet and sprinkle with a generous pinch of salt and pepper. Toss sweet potato with oil in a similar fashion and spread on a separate sheet pan. Place both baking sheets in the oven with the sweet potato sheet in the middle rack and the onions sheet on the top rack. Roast for about 25 minutes (stir and turn vegetables halfway through) until sweet potatoes and onions have begun to slightly brown.
- While vegetables are roasting in the oven, heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add kale and garlic and lightly sauté until kale has wilted but is still bright green in color (about 5 minutes). Stir to cook evenly.
- Add farro, sweet potato, and onion to the kale. Fold the ingredients together, then drizzle lemon juice. Gently stir in cilantro and pomegranate seeds.