This gorgeous recipe completely reimagines dinner as a hearty, jewel-toned grain bowl, that happens to be vegetarian.
Farros earthy, nutty notes are perfect alongside the caramelized sweet potato, crisp fennel, and salty feta.
First, youll cook sliced shallots until soft, then reduce fresh pomegranate juice until syrupy.
Photo: Caitlin Bensel
Punched up with some vinegar and Dijon, the dressing becomes modern and sophisticated.
This recipe was developed by Paige Grandjean.
Ingredients
1 12cupsfarro
6tablespoonsolive oil, divided
1large sweet potato, peeled and cut into 34-in.
Directions
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, 14 cup water, and 14 teaspoon salt; cover and steam for 5 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 12 cup, 8 to 10 minutes.
Whisk in vinegar, mustard, pepper, and remaining 34 teaspoon salt.
Remove from heat and gradually whisk remaining 14 cup oil into dressing.
Add 34 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.
2,000 calories a day is used for general nutrition advice.
