I <3 the chewy texture of farro. The flavor is reminiscent of other grains, but a little deeper in flavor. It’s the perfect backdrop for all kinds of herbs, spices, and strong flavors and it’s fantastic served as a grain salad, pilaf, and in soups. I think…it’s probably my favorite grain right now. And this dish is adding to its favor. Full of fiber and flavor, the farro gets a zip from the addition of garlic and lemon dressing.
- 1 cup farro
- 1 large sweet potato, scrubbed and chopped
- 4 cloves garlic (unpeeled)
- zest and juice of 1 lemon
- 1/2 cup chopped radish
- 1 tsp dried dill
- 3 Tbs chopped fresh parsley
- 1/2 cup salted roasted peanuts
- salt and pepper to taste
- extra virgin olive oil
Preheat the oven to 400 degrees. Add the farro to a large pot and cover with water by several inches. Bring to the boil and then turn down to simmer for 30 minutes. Then, drain farro. Meanwhile, toss the sweet potato and garlic in olive oil, salt and pepper, then roast for 20 minutes or until done. Peel and smash the roasted garlic and mix with the zest and juice of the lemon and a small amount of olive oil. Mix together farro, sweet potato, radish, peanuts and herbs, then toss with the dressing. Allow flavors to marry for 10 minutes or longer before serving.
This dish was inspired by a similar dish in the new Clean Slate cookbook from Martha Stewart Living. I really like this new cookbook for inspiration. They didn’t send me a copy and I don’t have any affiliation with them.