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.

Farro Bowl

  • 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

Directions

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.

Vinaigrette Directions

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.

 

Assemble

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.

For more of Sue’s tips and tricks, visit www.itsokaytoeatthecupcake.com