Fall Farro Bowl
I’ve been playing around with farro bowls with different combinations of ingredients for the past few years. When I moved to Charlotte, NC over 3 years ago I was adjusting to a new busy schedule, and cooking for only myself. Farro turned out to be the perfect base for many combinations of flavors, but my bowls always seemed to turn out best in the fall when the produce was a great match for the nutty bite of the farro. With apples, onions, rosemary and kale make this bowl tastes like fall, plus the pepitas add a nice crunch.
If you’re not familiar with farro its a fiber-rich grain that has traditionally been grown in Italy. Farro is both hardy and nutty, with a nice bite to it. It’s easy to cook and easy to digest, making it a nice option for those with sensitive stomachs. Farro is also a nice substitute for pasta or rice, and will definitely fill you up!
This dish can be thrown together in under 30 minutes and any ingrediants can be easily substituted with what you have on hand. You should be able to find farro in your local grocery store near the rice, quinoa and other grains. I really like Trader Joe’s 10-minute farro for it’s quick convenient cooking time. You can also make a bath of the grain in advance and store it in the fridge until you’re ready to cook up a nice farro bowl for dinner.
The best part of this recipe (other than how delicious taste) is that it makes great leftovers. I like to make a big batch so that I can take some for lunch for a day or two after. Even better, is that this tastes great warm or at room temperature- perfect if you don’t have access to a microwave at work (I do not!). So you should make this for dinner and then be ready for lunch the next day too- leaving you more time to catch up on Netflix or that bottle of wine.
Fall Farro Bowl
Serves 4 (or 2 for dinner plus lunches!)
- 8 oz. farro, cooked according to package directions
- 1 apple, diced
- 1 medium yellow onion, sliced thin
- 3/4 cup Great Northern beans, drained and rinsed if canned
- 2 cloves garlic, minced
- 1 Tablespoon fresh rosemary (or 1 teaspoon dried)
- 3 cups baby kale, or other green chopped
- 1/4 cup pepitas (raw pumpkin seeds)
- 4 Tablespoons apple cider vinegar
- 3 Tablespoons extra virgin olive oil
- Salt and pepper to taste
- Optional: crumbled feta to serve
- On the stove or in a rice cooker, cook the farro according to package directions. While the farro cooks, in a large, lightly oiled skilled, sauté the onion and apples until both are soft, about 7-10 minutes. Once cooked remove and set aside.
- To the same skillet, add oil to lightly coat the pan if needed, add garlic, rosemary and beans. Cook, stirring often, until the garlic is lightly browned and the beans are headed through, about 5 minutes. Add the kale and cook until just slightly wilted (it will keep cooking with the farro mixture), about 1 minute.
- Turn heat to low and add the farro, pipettes, onions and apples to the skillet, mix well. Add vinegar, oil and salt and pepper to taste, stirring until well incorporated. Add additional vinegar if desired.
- Top with feta to serve if desired.
Follow up your fall farro bowl with something pumpkin for dessert if you’re in to that.