Page 63 - UMass2018_CookBook

Farro with Roasted Sweet Potato, Kale
and Pomegranate
Kahler Family, Dedham, MA
“My daughter’s friend Ella is an amazing chef/baker and a vegetarian. She made this for my carnivorous family once and we all were moved to tears over its deliciousness.” — Gayle Kahler
Preparation
1. In a saucepan over high heat, combine the
farro and water and bring to a boil over high heat. Reduce the heat to medium-low, cover and simmer until the grains are almost tender, about 20 minutes. Stir in 1 teaspoon salt and simmer until the grains are tender, about 10 minutes more. Drain off the excess water. Place the farro in a large bowl and let cool.
2. Meanwhile, preheat oven to 400°F.
3. On a baking sheet, toss the onion with oil to coat and sprinkle with a generous pinch of salt. On another baking sheet, toss the sweet potato with oil to coat and sprinkle with the cumin, coriander and a pinch of salt. Roast, stirring at least once, until the vegetables are tender and the onion is starting to brown, 25 to 30 minutes. Remove from the oven.
4. Lower the oven temperature to 350°F. Place the pistachios on a small baking sheet and toast in the oven until darkened in color and fragrant, 5 to 8 minutes. Let cool, then chop into small pieces.
5. Heat 1 to 2 tablespoons oil in a skillet over medium-high heat. Add the kale and garlic and cook, stirring occasionally, until the kale is wilted but still bright green. Transfer to the bowl with the farro and add the onion and sweet potato. Drizzle with about 1 tablespoon oil and 1 table- spoon lemon juice, season with salt and pepper and stir gently to combine. Stir in the pistachios and pomegranate seeds and serve.
Ingredients
Serves 4
1 cup semi-pearled or regular farro
4 cups water Salt
1 yellow onion, halved and cut into 1⁄4-inch wedges
Extra-virgin olive oil
1 large sweet potato, peeled and cut into 1⁄2-inch cubes
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1⁄2 cup pistachios or pecans
3 cups loosely packed stemmed and chopped kale
1 large garlic clove, minced
1 tablespoon Meyer lemon juice, or as needed
Ground black pepper
1⁄2 cup pomegranate seeds
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