Three White Coats
FARRO with sweet potato, kale and pomegranate
INGREDIENTS
(6 servings)
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onion (1)
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farro (2 cups)
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sweet potato (3-4)
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kale (1 bunch)
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pomegranate (2)
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walnuts (2 handfuls)
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lemon (1)
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extra virgin olive oil
METHOD
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Add farro in 6 cups of lightly salted boiling water, reduce heat, and simmer for about 30 minutes or until al dente. Drain excess water and keep aside.
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Peel and cut potatoes into 1/2 inch cubes. Toss with some olive oil and place onto a parchment-lined sheet pan in one layer. Bake at 425 F for about 25 minutes or until soft and slightly browned. Season with salt and pepper and keep aside.
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Sauté sliced onion in about 2 tbs of olive oil for 5 minutes, add cut kale, and cook until kale is barely wilted. Lightly season with salt and pepper.
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In a big bowl, combine farro with roasted potato, onion and kale. Add lemon juice and more olive oil if needed, and adjust the seasoning.
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Stir in walnuts and pomegranate seeds and serve.