Nutty farro, tender massaged kale, and warm halloumi team up for this hearty grain bowl.
Jen Causey
Grain bowls are often brimming with pleasant surprises and this halloumigrain bowl recipeis no different.
A base of nutty, chewy farro and massaged kale is coated in a lemony dressing.
Photo:Jen Causey
Be sure to serve it immediately after cooking since its quick to lose its juicy texture.
Supple figs,sliced almonds, and fresh mint are discovered in each delicious bite thereafter.
Shop for a quick-cooking farro often labeled 10-minute farro for a speedy dinner.
This throw in of farro can be found at Whole Foods or Trader Joes.
If you cant find it, standard farro can take upwards of 30 minutes to cook.
This recipe was developed by Melissa Gray.
Add farro; reduce heat to medium to maintain a gentle boil.
Cook, stirring occasionally, until tender, 15 to 20 minutes.
Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium.
Add lemon halves, cut side down.
Cook, undisturbed, until cut sides are charred, about 3 minutes.
Let lemon halves cool slightly, about 5 minutes.
Squeeze lemon halves into a medium bowl to measure 1/4 cup juice.
Whisk in honey and 1/2 teaspoon salt.
Gradually drizzle in remaining 1/4 cup oil, whisking constantly until combined.
Place kale, 1 tablespoon lemon dressing, and remaining 1/2 teaspoon salt in a large bowl.
Using your hands, massage kale until softened and wilted, about 2 minutes.
Add drained farro and figs to bowl.
Drizzle with about 1/3 cup lemon dressing; toss to coat.
Heat cleaned nonstick skillet over medium-high.
Pat cheese slices dry.
Serve farro and kale mixture in bowls topped with cheese, almonds, and mint.
Drizzle with remaining dressing.
Serve warm or at room temperature.
2,000 calories a day is used for general nutrition advice.
