Welcome, October! Work, school, sports and activities are keeping us all busy; quick, healthy meals are a must, and Harvest Farro Bowls will save the day. Farro is an Italian word that describes three species of wheat (known in English as Einkorn, Emmer and Spelt). It adds a nutty taste and chewy texture to salads and soups, and makes an ideal base for a one-dish meal in a bowl. Layer with greens, spiced and roasted fall produce, proteins, and a delicious vinaigrette for a flavorful, nutritious dinner. October weather can be warm or cool, and this bowl is delicious either way, making it a wonderful weeknight meal.
- 1½ C regular or quick-cook Farro
- 3 C low-salt chicken or vegetable stock
- 9 oz package cubed butternut squash
- 2 large pears, cored and cut into cubes (same size as the squash)
- 9 oz package shaved Brussels sprouts
- ¾ C dried cranberries
- 1 C walnuts, chopped
- 2 C cooked chicken or turkey, shredded
- 1 package baby kale and spinach/salad greens
- 3 T chopped fresh chives
- Olive oil
- Salt and pepper
- Chinese Five-Spice Powder
Apple Cider Vinaigrette
- 2 T apple cider vinegar
- 2 T honey
- 1 T Dijon mustard
- 4 T olive oil
- ¼ tsp Chinese Five-Spice Powder
- Salt and pepper
Preheat oven to 400F.
In a medium saucepan, bring the stock to a boil. Add the Farro and cranberries. Stir, cover and simmer, according to package directions, until the liquid is absorbed.
While the Farro cooks, roast the vegetables. Line a rimmed baking sheet with foil. Place the squash and pears on the baking sheet and drizzle with olive oil, sprinkle with salt/pepper and Five-Spice Powder; toss to coat evenly. Bake 10 minutes and stir to redistribute; bake 8-10 minutes more, until crisp tender.
When the Farro is cooked, turn off heat and stir in the shaved Brussels sprouts; let set.
Combining apple cider vinegar, honey and mustard; whisk until smooth. Slowly add the oil; whisk until emulsified, then add a sprinkle of salt/pepper and Five-Spice powder.
Place a handful of greens at the bottom of the bowl. Top with desired amounts of Farro mixture, squash, pears, and chicken/turkey. Drizzle vinaigrette over the top and garnish with chopped walnuts and chives.
Note: all ingredients can be prepared ahead and refrigerated. Add/change ingredients to suit your tastes. Make this gluten-free by using sorghum, brown rice or oat groats.
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