Roasted Vegetable and Farro Salad

Mark and I have exciting news… We built a Kegerator! A kegerator is a device that dispenses draft beer in your home. Ours is comprised of a chest freezer that has been set to refrigerator temperatures, with a tap coming out of the top. We also have a CO2 tank that keeps the beer from going flat. It only took a peruse of the internet and a few trips to Lowe’s to get our rig up and running. And let me just say, it was quite the engineering feat… Luckily engineering is in my blood, my dad is an engineer.  Our first keg is Harpoon IPA (one of my favs!) Mark is beyond excited, he has been dreaming of building one for years… and now we have the space. He drank out of a 4oz glass last night just so he could keep using the tap.

Fun Fact: Mark and I met 4 years ago, this weekend, at our freshman orientation at Hobart and William Smith. I also met my best friend from college, Tracy, that same weekend. Little did I know that I was meeting two of the most important people in my life. I’d be lost without them!

 

Tracy and Me, Sept 2008,

Don’t ask what I was wearing, I think I was trying to change out of that dress. We have no normal pictures together…

Mark might be excited about beer, but I have been excited about farro, (I know, I’m weird). Farro is an ancient grain, thought to be the first grain cultivated by humans. It is rustic, hearty and nutty. It looks kind of like a puffy brown rice grain. It’s great because in one serving (1/4 uncooked) there are 7 grams of protein and 5 grams of fiber. Topped with roasted veggies and some balsamic vinegar, it is delicious and it feels hearty yet light on a summer night.

I used edamame, corn, tomatoes, onion and kale, but you can use whatever veggies you’d like. I found farro in the bulk section at the local co-op (for cheap!)

Roasted Veggie and Farro Salad

1/2 cup of farro

2/3 cup of corn kernels

2/3 cup of deshelled edamame

12-15 cherry tomatoes, halved

1/2 a medium onion sliced

1 hot cherry pepper (optional. but we have hot peppers growing out of control)

1/2 cup of kale, shredded

1/2 teaspoon of red pepper flakes, divided

1/2 teaspoon of Italian seasoning

1 clove of garlic, smashed

Black pepper to taste

3 tablespoon of balsamic vinegar, divided

1 tablespoon of olive oil, divided

Preheat the oven to 400. Line a baking sheet with tin foil. Place the edamame, corn and tomatoes and cherry pepper on the baking sheet, top with 1.5 tablespoons of balsamic vinegar and 1/2 a tablespoon of olive oil, Italian seasoning, 1/4 teaspoon of red pepper flakes and black pepper. Toss the veggies around to coat. Place in the oven for about 25-30 minutes, tossing occasionally.

Bring 3 cups of water to a boil. While you are waiting for the water to boil, heat the remaining 1/2 tablespoon of oil in a small sauté pan over medium heat. Add in onions and let sauté for 10 minutes, only moving them around occasionally. Back to the farro, once the water is boiling, add in the farro and remaining 1/4 teaspoon of red pepper flakes. Let the farro cook for about 20 minutes, it should still have an al dente bite when done, and there should still be water reaming in the pot. Back to the onions, after 10 minutes, lean back and add in the remaining 1 1/2 tablespoons of balsamic vinegar. Do not keep your face over the pan when you do this. Stir it, add some black pepper, and let it cook for another 5ish minutes, until the balsamic vinegar reduces and becomes sticky.

For the kale, I covered mine with a little water and microwaved it for 45 seconds to wilt it. You could steam it if you’d like. Place the kale in the bottom of a large bowl. Top with onions, and roasted veggies (the veggies are done when they are browned a bit on all sides and make sure you try to scrape the reduced balsamic vinegar off the pan and into the bowl). For the cherry pepper, run it under cool water for 30 seconds and remove the skin, it should come off rather easily. Then mince it finely and add it to the bowl. When the farro is done, pour it into a colander, run cool water over it for 30 seconds to stop the cooking process and add it to the bowl. Toss everything around to distribute everything evenly and enjoy

This dish is a good potluck or picnic dish because it can be served warm, cold or room temp, the flavors meld the longer it sits, and it looks pretty fancy.

 

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Filed under Dinner, Salads

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