Mediterranean · Serves 2
with Marinated Cranberries & Pepitas
Farro, a variety of hulled wheat, is praised for its chewy texture and nutty flavor. To make this grain bowl shine, we pair our beloved farro with roasted vegetables, fresh watercress, sweet-tart marinated cranberries, lemony dressing, nutty Parmesan, and crunchy pepitas. You’re not farro from digging into this hearty meal.
Place a lightly oiled baking sheet on top rack and preheat oven to 425 degrees.
In a medium pot, combine farro, stock concentrate, and 3½ cups water (6 cups for 4 servings). Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.
Meanwhile, wash and dry produce.
Halve, peel, and cut onion into 1-inch- thick wedges. Dice sweet potatoes into ½-inch pieces. Toss veggies in a large bowl with a large drizzle of oil, chili powder, salt, and pepper. Carefully spread out on prepared baking sheet.
Roast until browned and tender, 20-25 minutes.
While veggies roast, zest and quarter lemon (for 4 servings, zest one lemon and quarter both).
In a small bowl, combine juice from 2 lemon wedges and 1 tsp sugar (4 lemon wedges and 2 tsp sugar for 4). Stir in cranberries.
Let marinate, stirring occasionally, at least 15 minutes.
Once cranberries are marinated, transfer lemon juice marinade to a second large bowl (leaving cranberries in small bowl). Whisk 1 TBSP olive oil (2 TBSP for 4 servings) into bowl with marinade; taste and season with salt and pepper.
Stir 2 TBSP butter (4 TBSP for 4 servings), half the roasted veggies, and half the dressing into pot with farro. Season with salt and pepper.
To bowl with remaining dressing, add watercress, marinated cranberries, and remaining roasted veggies; toss to coat. Season with salt and pepper.
Divide farro mixture between bowls. Top with salad. Sprinkle with Parmesan, pepitas, and as much lemon zest as you like. Serve with remaining lemon wedges on the side.
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