Seasonal Grains Recipe

Toast and simmer farro

Rinse the farro briefly under cold water, drain. In a medium saucepan over medium heat, add 1 teaspoon olive oil (from Seasonal vegetables & add-ins) or dry, add the farro and toast, stirring, 2–3 minutes until fragrant. Add 2.5 cups water or vegetable broth and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 20–25 minutes until tender but still slightly chewy. Drain any excess liquid and fluff with a fork. Set aside to cool slightly.

Prepare roasted seasonal vegetables

If using a vegetable like butternut squash or sweet potato, preheat oven to 425°F (220°C). Toss 1.5 cups diced squash with 1 tbs olive oil and a pinch of salt and pepper. Spread on a rimmed baking sheet and roast 20–25 minutes until tender and lightly caramelized, turning once. If using Brussels sprouts, toss halved sprouts with 1 tbs olive oil, salt and pepper and roast 18–22 minutes until browned at the edges.

Sauté aromatics and greens

While the grains cook or the oven is heating, heat 1 tbs olive oil in a large skillet over medium heat. Add the finely diced shallot and sauté 2–3 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant. Add the chopped leafy green and cook 1–2 minutes until wilted (longer for heartier greens). If using quick‑cook vegetables like broccolini, add them now and sauté until tender crisp, 3–5 minutes. Remove from heat.

Toast nuts/seeds

In a small dry skillet over medium heat, add 1/2 cup nuts or seeds and toast, stirring, 3–5 minutes until fragrant and lightly browned. Watch carefully to prevent burning. Remove from heat and cool.

Make the dressing

In a small bowl or jar combine 2 tbs lemon juice, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 3 tbs extra virgin olive oil, 1/2 tsp salt and 1/2 tsp black pepper. Whisk or shake until emulsified and taste; adjust acidity or sweetness to preference.

Assemble the seasonal grains

In a large mixing bowl combine the warm farro, roasted seasonal vegetable, sautéed aromatics and greens, toasted nuts/seeds and 1/4 cup dried fruit. Pour the dressing over the mixture and toss gently to combine. Taste and adjust seasoning with additional salt, pepper or lemon if needed. If using, sprinkle 1/4 cup crumbled cheese on top and fold lightly.

Serve

Serve warm or at room temperature as a side or light main. Leftovers keep in an airtight container in the refrigerator for 3–4 days; reheat gently or enjoy chilled.