Farro with Greens, Beets, Walnuts, and Feta
- 1 cup farro
- 2 cups chicken broth
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1 pound brussels sprouts
- 3/4 curly kale leaves (about 6 ounces), thick stems removed
- 2 large shallots
- 2 small beets (about 6 ounces), peeled
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 cup walnuts
- 1 tablespoon maple syrup
- 2 ounces feta
- Freshly ground black pepper (optional)
- In a small pot, bring farro, chicken broth, and 1/4 teaspoon salt to a boil. Reduce heat and cook according to package directions.
- While farro cooks, trim sprouts and thinly slice. Set aside. Roughly chop kale and thinly slice shallots. Cut beets into matchsticks.
- In a medium-size skillet over medium-high heat, heat oil. Add brussels sprouts and remaining 1/4 teaspoon salt. Saute for 5 minutes, stirring frequently. Add shallots, and continue to saute and stir for another 3 minutes. Add kale, 1 tablespoon vinegar, and a pinch of salt, and cook until kale wilts. Transfer greens to a serving dish.
- To the same pan over medium heat, add walnuts, and cook for 2 minutes, stirring constantly. Add maple syrup and remaining 1 tablespoon balsamic vinegar, and stir to coat, cooking for about 30 seconds more. Layer farro over greens, and top with walnuts, beets, and feta. Season with black pepper if desired.
- Swap out the farro for the same amount of quinoa, freekeh, black rice, buckwheat, or millet.
- Replace the brussels sprouts and kale with raw spinach, shallots, and oil-soaked sun-dried tomatoes, and substitute black olives for the beets. Eliminate the maple syrup. Garnish with fresh basil leaves.
- Replace the brussels sprouts and kale with shaved carrots and thinly sliced fennel and radicchio. Swap out the beets for fresh orange segments.