Weekly Winner: Farro + Fennel + Feta = Fantastic Fall Feast (in a bowl!)

farro bowlThis dish should not be this good.  There is no rational reason for it.  I mean, I knew it would be OK, a unique new lunch, but seriously…. I just kept eating it and asking “Why is this so delicious”!!  The name certainly doesn’t hint at the unique combination of tastiness that awaits — Farro Bowl with Pomegranate Vinaigrette.  Yawn, right??  No!

There’s just something about the combination of the caramelized sweet potatoes, raw fennel, earthy farro, and tangy feta cheese that just keeps you coming back from more.

All I can tell you is just make this mysterious grain bowl and surprise yourself.  Then, maybe you can let me know why it’s so dang good!  The recipe comes from Real Simple Magazine.

Farro Bowl with Pomegranate Vinaigrette

Serves 4

Ingredients:

1-1/2 cups uncooked farro

6 Tbsp olive oil, divided

1 large sweet potato, peeled and cut into 3/4-inch chunks

1 tsp kosher salt, divided

1 large shallot, finely chopped (about 1/4 cup)

1 cup refrigerated pomegranate juice

1 Tbsp red wine vinegar

2 tsp Dijon mustard

1/4 tsp black pepper

2 cups baby spinach

1 medium fennel bulb, halved and thinly sliced, plus chopped fronds for serving

1/2 cup crumbled feta cheese (about 2 oz)

Procedure:

  • Bring a large pot of water to a boil over high. Stir in farro and bring to a simmer. Reduce heat to medium-low; cook, uncovered, stirring occasionally, until tender, about 20 minutes. Drain and place in a large bowl.
  • While farro cooks, heat 1 tablespoon oil in a large skillet over medium. Add sweet potato, ¼ cup water, and ¼ teaspoon salt; cover and steam for 5 minutes. Uncover and continue to cook, stirring occasionally, until water evaporates and sweet potato is tender and browned, 10 to 12 minutes. Transfer to bowl with farro
  • Heat 1 tablespoon oil in same skillet over medium. Add shallot and cook, stirring often, until softened, 3 to 4 minutes. Add pomegranate juice; cook, stirring occasionally, until reduced to ½ cup, 8 to 10 minutes. Whisk in vinegar, mustard, pepper, and remaining ¾ teaspoon salt. Remove from heat and gradually whisk remaining ¼ cup oil into dressing.
  • Add ¾ cup dressing to farro mixture and toss to coat. Add spinach and fennel; toss gently. Divide among 4 bowls and drizzle with remaining dressing. Top with cheese and garnish with fennel fronds.

 

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