- 1 1/2 cups farro
- 2 tablespoons vegetable stock concentrate
- 2 sweet onions
- 4 sweet potatoes
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 2 lemons
- 2.5 ounces dried cranberries
- 2 teaspoon sugar
- 4 ounces Arugula
- 4 tablespoons butter
- 1/2 cup Parmesan cheese
- 1 ounce sunflower pepitas
- 1 ounce
- salt
- pepper
Place a lightly oiled baking sheet on top rack and preheat oven to 425 degrees. In a medium pot, combine farro, stock concentrate, and 6 cups water. Boil 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 all produce. Halve, peel, and slice onions 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 preheated baking sheet. Roast on top rack until browned and tender, 20-25 minutes.
While veggies roast, zest 1 lemon; quarter both. In a small bowl, combine juice from 4 lemon wedges and 2 tsp sugar. 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 2 TBSP olive oil into bowl with marinade; taste and season with salt and pepper.
Stir 4 TBSP butter, the roasted veggies, and half the dressing into pot with farro. Season with salt and pepper. To bowl with remaining dressing, add arugula, cranberries; toss to coat. Season with salt and pepper.
Divide farro mixture between bowls. Top with salad. Sprinkle with Parmesan, and pepitas. Serve with remaining lemon wedges on the side.
Megan and Kelli 