You are here

Farro with Greens, Beets, Walnuts, and Feta

Farro with Greens, Beets, Walnuts, and Feta

Ingredients

  • 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)

Directions

  1. In a small pot, bring farro, chicken broth, and 1/4 teaspoon salt to a boil. Reduce heat and cook according to package directions.
  2. While farro cooks, trim sprouts and thinly slice. Set aside. Roughly chop kale and thinly slice shallots. Cut beets into matchsticks.
  3. 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.
  4. 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.

Variation

  • Swap out the farro for the same amount of quinoa, freekeh, black rice, buckwheat, or millet.

Variation

  • 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.

Variation

  • Replace the brussels sprouts and kale with shaved carrots and thinly sliced fennel and radicchio. Swap out the beets for fresh orange segments.

Comments

Add a comment