Farro with Roasted Sweet Potato, Kale and Pomegranate

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Earthy, nutty-tasting farro gives substance to this hearty dish—brilliant as a side, but able to easily stand on its own as a main course too (consider adding cooked beans like cannellini or chickpeas for even more heft).  The sweet potatoes, onions and nuts are roasted to add deep flavor, and the pomegranate seeds offer a gorgeous pop of color and a sweet-tart surprise in each bite.

Farro is an ancient strain of wheat from Italy that’s becoming more and more popular in the States.  You’ll find it in many high-end markets, such as Whole Foods (look in the bulk food section).  I prefer semi-pearled grains—they cook more quickly then the whole-grain product, while retaining much of the bran and fiber content.  Substitute spelt, wheat berries or brown rice if you like.

You can use ordinary lemon juice if you’re unable to find Meyer lemon in the market.  Meyer lemon is a cross between a lemon and orange, and its juice is sweeter, less tart, than lemon.

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