Making a grain salad is a versatile method for preparing and serving your favorite whole grains. They can include fruits, vegetables, spices, herbs, beans, and meats and can be served hot or cold. Also, you can use them as your main dish or a side and they work great as leftovers because the flavors meld together even more while it hangs out in fridge. I came up with this recipe as my last hurrah for winter, incorporating some of my favorite cold weather veggies. Enjoy!
Farro Salad with Sweet Potatoes and Brussels Sprouts
serves 4-6 as main dish, 8-12 as side dish
2 cups dry farro
5 cups water
1.25 lb sweet potatoes, peeled and cubed
2 teaspoons extra-virgin olive oil
6 oz Brussels sprouts, trimmed and shredded*
1 teaspoon organic, pastured butter
3/4 cup raw almonds, chopped
Juice of 1 lemon
1 teaspoon cumin
1 teaspoon cinnamon
3/4 teaspoon salt
Pepper to taste
1. Preheat oven to 400°F.
2. Add farro and water to a large pot and bring to a boil. Cover and reduce to a simmer until cooked, about 30 minutes.
3. Meanwhile, toss sweet potato cubes with extra-virgin olive oil. Arrange on a baking sheet in a single layer and roast in oven for 30 minutes, or until softened.
4. Add butter to a medium pan and heat on medium high heat. Cook Brussels sprouts until browned, 5-10 minutes.
5. Strain excess water off farro and add to a large bowl. Then add the sweet potatoes, Brussels sprouts, almonds, lemon juice, cumin, cinnamon, salt, and pepper. Mix together and serve.
*To shred the Brussels sprouts, I trimmed the ends, cut each sprout in half, and then thinly sliced from the trimmed end to the top.