Farro with roasted sweet potato, kale and pomegranate seeds
Roast
Roasting
My Indian mother-in-law introduced me to the ins and outs of pomegranate peeling many years ago. She changes into old clothes and lays out a generous layer of newspaper (making sure everyone has finished reading it first) across the kitchen table, then sits down to work with a sharp knife, a bowl, and a rosy pomegranate. To her, the process is something to enjoy (spraying juice and all) and not to rush through. Like kneading dough or shelling fava beans, this is labor that leads to good things. Company is always welcome too, so grab an apron and wash your hands. <br /> <br />Earthy, nutty farro gives substance to this dish, which we enjoy as a vegetarian main course, but it's brilliant on the side as well. 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. <br /> <br />Substitute spelt, wheat berries, brown rice -- even quinoa -- if you can't get your hands on farro. And if Meyer lemons are hard to come by as well, use ordinary lemon juice.
Share:
0
21
0
Comments