Grain Bowl Recipe
delicata squash, asparagus, mushrooms, farro, kale, feta cheese, balsamic.
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Ingredients
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Vegetables
Grains
Dairy
Condiments
Seasoning
Method
Preparation
- 1
Prepare the Farro
Rinse the farro under cold water. In a medium pot, combine the rinsed farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes, or until the farro is tender. Drain any excess water and set aside.
- 2
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Slice the delicata squash in half lengthwise, scoop out the seeds, and cut into half-moon slices. Trim the asparagus and cut into 2-inch pieces. Clean and slice the mushrooms.
- 3
Roast the Vegetables
On a baking sheet, toss the delicata squash, asparagus, and mushrooms with olive oil, salt, and black pepper. Spread them in a single layer and roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- 4
Prepare the Kale
While the vegetables are roasting, remove the stems from the kale leaves and chop the leaves roughly. In a large bowl, massage the kale with a little olive oil and a pinch of salt for about 2 minutes until it becomes slightly wilted.
Assembly
- 5
Combine Ingredients
In a large serving bowl, combine the cooked farro, roasted vegetables, and massaged kale. Toss gently to mix.
- 6
Add Feta and Balsamic
Crumble the feta cheese over the top of the grain bowl and drizzle with balsamic vinegar. Toss lightly to combine.
- 7
Serve
Serve the grain bowl warm or at room temperature, garnished with additional black pepper if desired.