FARRO AND ROASTED VEGETABLE GRAIN BOWLS

Farro and Roasted Vegetable Grain Bowls image

I love this grain bowl because I can prep each component of the recipe-the cooked farro, roasted vegetables and vinaigrette-in advance, and hold them separately in the refrigerator. When it's time to eat, it's as easy as putting all the components together and serving! It's equally as delicious served cold as a salad or reheated as a grain bowl. If I want some protein, I can easily serve it up with some roasted salmon, shredded rotisserie chicken or even a fried egg but it also works great as a side dish. This recipe also travels well since it can be served cold, room temperature or hot, so it's the perfect addition to your next picnic or outdoor gathering.

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 1/2 cups 1-inch-diced winter squash, such as acorn, kabocha or butternut (about 10 ounces)
1 large red bell pepper, seeded and cut into 4 planks
1 medium bulb fennel, cored and cut into 1/4-inch slices, fronds reserved
1/4 cup plus 2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 bunch greens, such as dandelion, kale or chard, cut into 1-inch pieces (about 4 cups packed)
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 teaspoons honey
2 teaspoons Dijon mustard
2 1/2 cups farro recipe follows
1/2 cup crumbled feta
Kosher salt
1 1/2 cups farro (about 9 ounces)

Steps:

Preheat the oven to 400 degrees F.
Arrange the squash, bell pepper and fennel each in their own section on a baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1 teaspoon salt and 1/4 teaspoon black pepper. Toss the vegetables to coat them, keeping each in its own section. Roast for 20 minutes.
Meanwhile, toss the greens with 2 teaspoons of the olive oil, 1/2 teaspoon salt and a pinch of black pepper on another baking sheet. Set aside.
After 20 minutes, remove the roasted vegetables and flip them over. The vegetables will be brown on the first side and almost tender. Place back in the oven along with the greens and roast until the greens are wilted and the vegetables are completely tender but still hold their shape, about 10 minutes more. Let cool.
While the vegetables cool, make the vinaigrette. Whisk together the orange and lemon juice, honey, Dijon and 1/2 teaspoon salt in a small bowl. Slowly stream in the remaining 2 tablespoons olive oil while whisking until the dressing is emulsified. Store the dressing in an airtight container in the refrigerator for up to 1 week.
Once cooled, dice the roasted peppers and fennel into 1/2-inch pieces. In a medium bowl, toss together the roasted vegetables, greens, Big Batch Farro and vinaigrette. At this point you can store the mixture in an airtight container in the refrigerator for 2 to 3 days. When ready to serve, add to a serving bowl and top with the feta, fennel fronds and freshly cracked black pepper to taste.
Bring a large pot of water (about 3 quarts) to a boil and add 2 tablespoons salt; the water should be well seasoned like you are cooking pasta. Pour in the farro and stir. Lower the heat slightly so the water is at a rapid simmer. Cook the farro until tender with a slight chew, 13 to 15 minutes. Immediately drain the farro and run under cold water to cool completely. Drain again to remove excess liquid. Makes 4 cups.