Farro tossed with roasted Fall vegetables and feta cheese
Today’s emphasis on health conscious cooking and eating has led to the consumption of a variety of ancient grains. No longer are rice and pasta the only whole grain sides we have to choose from; more often than not you will find grains like quinoa, wheat berries, black rice and even farro popping up in recipes and as healthy choices on restaurant menus.
I love experimenting with these tasty whole grains and farro, or ‘spelt’, an ancient cereal predominate in the Mediterranean diet, is on the top of my list right now. Just like any of these grains all you need to do is cover it with water or stock and simmer until al dente or ‘to the tooth.’ To add extra flavor I like to make a warm salad from cooked farro; tossed with a mix of roasted Fall vegetables and creamy feta cheese and you have a healthy side dish filled with fiber, vitamins and nutrients. A last minute drizzle of extra virgin olive oil and a squeeze of fresh orange juice brightens up the overall flavor of the dish. Wonderful on its own or a side to a seared duck breast or pork tenderloin, my Farro Salad with Roasted Vegetables & Feta is a dish to be savored.
Sweet potato, red onion & Brussels sprouts ready to be roasted
Cooked farro tossed with chopped parsley
(To view this recipe, click on the blue title of the blog post above*)
Farro Salad with Roasted Vegetables & Feta
Ingredients:
- Extra virgin olive oil
- Kosher salt & freshly ground black pepper
- 1 large sweet potato, cut into large dice
- ½ lb. brussels sprouts, ends trimmed and quartered
- 1 large red onion, cut into large dice
- 1 Tablespoon fresh thyme, chopped
- 1 cup farro
- 2 cups vegetable or chicken stock
- 2 Tablespoons Italian parsley, chopped
- 2 oz. feta cheese, crumbled
- Juice of half a navel orange
Directions:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and arrange the diced sweet potato, onion and quartered brussels sprouts in a single layer on the baking sheet. Drizzle with olive oil and season with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Sprinkle with chopped thyme. Roast the vegetables, turning over half way through cooking, for 25 minutes or until tender and lightly browned.
- In the meantime, bring the vegetable or chicken stock to a simmer in a small saucepan. Add in the farro, reduce the heat to low and cook for 20 minutes or until the farro is tender and the stock has evaporated.
- Place the cooked farro in a large mixing bowl. Add in the chopped parsley, and the roasted vegetables once they are cooked. Toss together with the feta cheese, an additional Tablespoon of olive oil, and the juice of half an orange. Taste to see if seasonings need to be adjusted before serving warm.
Tagged: ancient grain, brussels sprouts, farro, feta cheese, grains, Italian parsley, navel orange, orange juice, red onion, roasted vegetables, side dish, sweet potato, vegetarian
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