Grain Bowl Recipe

Cook farro

Rinse 1.5 cups pearled farro under cold water. In a medium saucepan bring 4.5 cups water and 0.75 tsp kosher salt to a boil. Add farro, reduce to a simmer, cover, and cook until tender with a slight chew, 20–25 minutes. Check at 18 minutes; if liquid is absorbed but grains are still firm, add 2–4 tbsp water and continue. Drain any excess liquid, stir in 1 tbsp olive oil, fluff with a fork, and let cool slightly.

Prepare and roast Brussels sprouts

Preheat oven to 425°F (220°C). Trim the stem ends of 12 Brussels sprouts and halve them lengthwise. Toss on a baking sheet with 2 tbs extra-virgin olive oil, 0.5 tsp salt, and 0.25 tsp black pepper. Spread cut-side down and roast until caramelized at edges and tender, 18–22 minutes. Remove and let cool slightly.

Prepare radicchio

Remove any loose outer leaves from 1 small head of radicchio. Cut into quarters and core each wedge, then thinly slice crosswise into 1/4-inch ribbons. Place in a bowl and toss lightly to loosen.

Herbed shallots

Peel and halve 2 shallots, then slice thinly into half-moons. In a small bowl combine sliced shallots with 1 tbs white wine vinegar and 0.25 tsp salt. Let sit 8–10 minutes to soften and mellow. After resting, drain any excess liquid, then stir in 2 tbs finely chopped parsley and 1 tbs thinly sliced chives. Set aside.

Toast and glaze hazelnuts

Preheat a small skillet over medium heat. Add 0.75 cup raw hazelnuts and toast, stirring or shaking, until fragrant and skins start to blister, 5–7 minutes. Transfer to a clean kitchen towel and rub to remove loose skins (some skins may remain). Return nuts to the skillet with 1 tsp butter or olive oil and 1 tsp maple syrup (optional). Toss over medium heat 1–2 minutes to glaze. Pour onto a cutting board, sprinkle with 0.25 tsp flaky sea salt, let cool, then roughly chop.

Make vinaigrette

In a jar or bowl combine 1/2 cup fresh orange juice, 2 tbs fresh lemon juice, 1 tbs grated fresh ginger, 1 tsp honey, 1 tsp Dijon mustard, and 1 tbs rice wine vinegar. Whisk or shake to combine. Slowly stream in 4 tbs extra-virgin olive oil while whisking until emulsified. Season with 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust acidity or sweetness to preference.

In a large bowl combine the warm farro, roasted Brussels sprouts, sliced radicchio, and herbed shallots. Pour about half the ginger citrus vinaigrette over the mixture (reserve the rest for serving) and gently toss to combine so the farro absorbs the dressing but the radicchio stays crisp. Taste and add more dressing, salt, or pepper as needed.

Divide the grain bowl among 4 bowls. Sprinkle the chopped roasted hazelnuts evenly over each bowl. Drizzle with any remaining vinaigrette and finish with an extra pinch of flaky sea salt if desired. Serve warm or at room temperature.