Italian Grain Bowl
Mid-January is the point where winter becomes incredibly dull. There's not much to do, the weather is usually freezing (although it's been rather warm in NJ lately), and the food becomes very blah. There's just not a lot to eat here this time of year; and the good meals are often very heavy. Make no mistake, I'm a fan of heavy meals but you can only stomach so many of them before YOU start to feel heavy!
That's where this warming grain bowl comes in! Using delicious Italian and Mediterranean inspired ingredients, this bowl covers all your winter bases. Starting with the ancient grain farro. It's a cousin of spelt and einkorn, and IS a type of wheat so it does contain gluten. But it's been around since ancient Roman times and hasn't been as manipulated genetically are standard wheat. It also cooks up in 10 minutes! You can't beat that.
Then I add in a fresh apple which are still coming to markets from storehouses. If you want some extra fat in the dish you can add in some goat cheese too but I left it out for my vegan friends. Plus some baby Tuscan kale, pomegranate seeds, sliced almonds and dress the whole thing with a honey balsamic vinaigrette!
I prefer to serve this warm but it's great at room temperature too! Leftovers can be stored in the fridge for up to 4 days. Enjoy!
Italian Grain Bowl
2 C. cooked farro (follow package instructions)
1 apple, chopped
1/4 C. pomegranate kernels (either from 1 pomegranate or pre-peeled)
2 C. packed baby kale
1/4 C. sliced almonds
1/3 C. goat cheese (optional)
1/4 C. olive oil
2 Tbs. balsamic vinegar
1 Tbs. honey
salt & pepper to taste
In a large bowl, combine farro, apple, pomegranate, kale, goat cheese (if using) and almonds.
In a small bowl, whisk together olive oil, vinegar, honey, salt and pepper. Pour over salad and mix.
Serve warm or at room temperature.