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AUTUMN FARRO

Autumn Farro Salad

Farro is one of my favorite whole grains in the Fall. Its nutty flavor and hearty chewier texture is so grounding as chillier weather approaches. Farro is an ancient wheat grain that does contain gluten, but lower amounts than modern wheat. It also contains loads of fiber (even more than quinoa or brown rice), B vitamins, zinc, and iron. It’s considered a good source of plant-based protein and contains equal amounts of protein when compared to legumes! This ancient wheat is a nutritional powerhouse, especially when compared to typical wheat sources in our modern society. If you don’t have a gluten sensitivity, this is great choice to add healthy complex carbohydrates into your diet. Here is an Autumn Farro bowl made up of seasonal vegetables I picked up at my local farmers market. No better way to start autumn than eating its amazing vegetable offering!

Autumn Farro Salad
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Autumn Farro

Servings 5

Ingredients

  • 1 cup semi-pearled farro
  • 1 Tbsp avocado oil
  • 5 small purple potatoes cut into 1/2-inch wedges
  • 2 cloves garlic minced and divided
  • 3 small leeks or 2 medium
  • 5 handfuls baby kale
  • 2 Tbsp extra virgin olive oil or to taste
  • sea salt to taste
  • 1/4 cup parsley chopped
  • 3 watermelon radishes thinly sliced
  • 1 bulb fennel thinly sliced

Instructions

  1. In a mesh strainer, rinse farro well. In a pot, put farro, enough water to submerge by a few inches and some sea salt. Bring to a boil, then lower heat and simmer for 20 minutes. Taste to see if it's done cooking. I like my farro slightly al dente.

  2. Heat a large skillet over medium heat. Add avocado oil. After oil has heated up, add purple potatoes, 1/2 of the garlic and 1/4 tsp sea salt. Sauté for a few minutes. Raise heat to medium high. Cook potatoes covered, stirring occasionally, for about 5 minutes or until they are nearly finished cooking and beginning to turn golden brown.

  3. Reduce heat to medium and add leeks and remaining garlic. Sauté for another few minutes uncovered until the leeks soften. Turn off heat. Add baby kale and fold into hot potato mixture to allow the kale to wilt.

  4. Stir in cooked farro, olive oil and sea salt, to taste. Top with parsley, radishes, and fennel. Toss to combine.

 

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