Introduction
This delightful recipe combines hearty farro, roasted Brussels sprouts, and a zesty citrus vinaigrette to create a vibrant and nutritious dish. Perfect as a main course or a side, this bowl is packed with flavor and texture, making it a standout option for any meal. The addition of feta cheese and pine nuts brings a lovely creaminess and crunch, while the fresh orange and lemon juices add brightness to every bite.
Detailed Ingredients with measures
1 pound Brussels sprouts, stems removed and quartered
1 red onion, chopped
1/2 teaspoon dried dill
1 orange, segmented and chopped
1 cup dry farro, soaked overnight
1/4 cup crumbled feta cheese
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon olive oil
1/2 cup extra-virgin olive oil
1/3 cup pine nuts
1 tablespoon freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
2 garlic cloves, finely minced or pressed
Kosher salt and pepper to taste
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4 servings
Directions
1. Prepare the Farro:
Drain the soaked farro. In a medium saucepan, combine the farro with water (ratio of 1:2) and a pinch of salt. Bring to a boil, then reduce heat and simmer until the farro is tender, about 25-30 minutes. Drain any excess water and set aside.
2. Roast the Brussels Sprouts and Red Onion:
Preheat the oven to 425°F (220°C). On a baking sheet, toss the quartered Brussels sprouts and chopped red onion with 1 tablespoon of olive oil, dried dill, salt, and pepper. Spread them out in an even layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
3. Toast the Pine Nuts:
While the vegetables are roasting, place the pine nuts in a dry skillet over medium heat. Toast them, stirring frequently, until they are golden brown and fragrant, about 3-5 minutes. Remove from heat and set aside.
4. Prepare the Citrus Vinaigrette:
In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, freshly squeezed orange juice, freshly squeezed lemon juice, minced garlic, and a pinch of salt and pepper. While whisking, slowly drizzle in the 1/2 cup of extra-virgin olive oil until the dressing is emulsified.
5. Assemble the Bowl:
In a large mixing bowl, combine the cooked farro, roasted Brussels sprouts and red onion, toasted pine nuts, and segmented orange pieces. Drizzle the citrus vinaigrette over the mixture and toss gently to combine. Taste and adjust seasoning with additional salt and pepper if needed.
6. Serve:
Divide the mixture into serving bowls. Sprinkle crumbled feta cheese over each serving. Serve warm or at room temperature.
Detailed Directions and Instructions
Prepare the Farro:
– Drain the soaked farro.
– In a medium saucepan, combine the farro with water (ratio of 1:2) and a pinch of salt.
– Bring to a boil, then reduce heat and simmer until the farro is tender, about 25-30 minutes.
– Drain any excess water and set aside.
Roast the Brussels Sprouts and Red Onion:
– Preheat the oven to 425°F (220°C).
– On a baking sheet, toss the quartered Brussels sprouts and chopped red onion with 1 tablespoon of olive oil, dried dill, salt, and pepper.
– Spread them out in an even layer.
– Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Toast the Pine Nuts:
– While the vegetables are roasting, place the pine nuts in a dry skillet over medium heat.
– Toast them, stirring frequently, until they are golden brown and fragrant, about 3-5 minutes.
– Remove from heat and set aside.
Prepare the Citrus Vinaigrette:
– In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, freshly squeezed orange juice, freshly squeezed lemon juice, minced garlic, and a pinch of salt and pepper.
– While whisking, slowly drizzle in the 1/2 cup of extra-virgin olive oil until the dressing is emulsified.
Assemble the Bowl:
– In a large mixing bowl, combine the cooked farro, roasted Brussels sprouts and red onion, toasted pine nuts, and segmented orange pieces.
– Drizzle the citrus vinaigrette over the mixture and toss gently to combine.
– Taste and adjust seasoning with additional salt and pepper if needed.
Serve:
– Divide the mixture into serving bowls.
– Sprinkle crumbled feta cheese over each serving.
– Serve warm or at room temperature.
Notes
Ingredient Tips:
– Ensure that the farro is soaked overnight for optimal cooking.
– Use fresh ingredients for the best flavor, particularly the citrus and herbs.
Serving Suggestions:
– This dish can be served as a main or side meal.
– Pairs well with grilled chicken or fish for a complete meal.
Storage Instructions:
– Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Cook techniques
Preparing Farro
Soak the farro overnight to ensure it cooks evenly. When cooking, maintain a 1:2 water-to-farro ratio and add a pinch of salt for flavor. Bring to a boil, then reduce heat and simmer until tender.
Roasting Vegetables
Preheat the oven to 425°F (220°C) for optimal roasting. Toss Brussels sprouts and red onion with oil, salt, and spices, then spread them in an even layer. Stir halfway for even caramelization.
Toasting Pine Nuts
Toast pine nuts in a dry skillet over medium heat, stirring frequently to prevent burning. They are ready when golden brown and aromatic, taking about 3-5 minutes.
Making Citrus Vinaigrette
In a small bowl, combine honey, Dijon mustard, red wine vinegar, and citrus juices. Whisk while slowly drizzling in extra-virgin olive oil until emulsified. Season with salt and pepper.
Assembling the Bowl
Combine cooked farro, roasted vegetables, toasted pine nuts, and orange pieces in a large mixing bowl. Toss gently with vinaigrette and adjust seasoning as desired.
Serving Suggestions
Divide into serving bowls and sprinkle with crumbled feta cheese. This dish can be enjoyed warm or at room temperature.
FAQ
Can I substitute farro with another grain?
Yes, you can use quinoa, barley, or brown rice as alternatives, but cooking times and water ratios may vary.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold.
Can I use other vegetables in this recipe?
Absolutely! Feel free to add or substitute other seasonal vegetables like carrots, sweet potatoes, or bell peppers.
Is this recipe vegan-friendly?
To make it vegan, simply omit the feta cheese or use a vegan cheese alternative, and ensure the honey is replaced with maple syrup or agave.
What can I serve this dish with?
This bowl pairs well with grilled chicken, fish, or can be served as a standalone dish for a healthy meal.
Conclusion
This roasted Brussels sprouts and farro bowl offers a delightful blend of flavors and textures, from the nuttiness of farro and pine nuts to the sweetness of roasted onions and oranges. The citrus vinaigrette beautifully ties everything together, making it a refreshing and wholesome dish that is perfect for any occasion. Whether served warm or at room temperature, this recipe is bound to impress with its vibrant colors and delicious taste.
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