Serves 4
Garnish a bowl of chewy, nutty farro with roasted cauliflower florets, which turn sweet as they brown. The pair make a light vegetarian meal or a side for roast chicken or broiled fish. For a grain with a little bite, look for whole farro that has not been processed. Pearled (processed) farro has had some of the bran removed. You can still use it for this recipe, but check the cooking directions on the package; it takes less time to cook than unprocessed farro. In either case, tip the farro into a strainer and rinse it in cold water before cooking. Chickpeas add some plant-based protein, while pomegranate arils, baby spinach, and heaps of mint, parsley, and cilantro make a colorful presentation. Dress them all up with a tangy mustard vinaigrette and serve in shallow bowls.
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2
tablespoons sherry vinegar
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1
tablespoon white balsamic vinegar or white wine vinegar
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1
teaspoon Dijon mustard
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¾
teaspoon honey
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Salt and pepper, to taste
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¼
cup olive oil
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1. In a small bowl, whisk the sherry and white balsamic or white wine vinegar, mustard, honey, and a generous pinch each of salt and pepper.
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2. Gradually whisk in the olive oil until the dressing emulsifies.
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1
medium cauliflower, cut into bite-size florets
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2
tablespoons olive oil
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Salt and pepper, to taste
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1
cup whole farro, rinsed under cold water in a fine-mesh strainer
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4
cups water
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2
packed cups baby spinach leaves, tough stems removed
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1
can (15 ounces) chickpeas, drained
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½
cup pomegranate arils (from 1/2 pomegranate)
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¼
cup chopped fresh parsley
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¼
cup chopped fresh cilantro
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¼
cup chopped fresh mint
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1. Set the oven at 450 degrees. Have on hand a rimmed baking sheet.
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2. On the baking sheet, mound the cauliflower florets. Drizzle with the olive oil and sprinkle with salt and pepper. With your hands, rub the olive oil into the cauliflower until it is coated all over. Spread it out in one layer on the baking sheet.
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3. Roast the cauliflower for 25 to 30 minutes, using a wide metal spatula to turn the florets halfway through cooking, or until the cauliflower is tender and golden.
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4. Meanwhile, in a saucepan over high heat, combine the rinsed farro, water, and a pinch of salt. Bring to a boil, lower the heat, and simmer for 25 to 30 minutes, or until the farro is tender.
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5. Remove the pan from the heat and add the spinach to the farro. Stir for 1 to 2 minutes, or until the spinach wilts. Drain the farro and spinach in a fine-mesh strainer. Transfer to a large bowl.
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6. Add the cauliflower, chickpeas, pomegranate, parsley, cilantro, and mint. Fold in the dressing. Taste for seasoning and add more salt and pepper, if you like.
DRESSING
FARRO AND VEGETABLES
Sally Pasley Vargas
Serves 4
Garnish a bowl of chewy, nutty farro with roasted cauliflower florets, which turn sweet as they brown. The pair make a light vegetarian meal or a side for roast chicken or broiled fish. For a grain with a little bite, look for whole farro that has not been processed. Pearled (processed) farro has had some of the bran removed. You can still use it for this recipe, but check the cooking directions on the package; it takes less time to cook than unprocessed farro. In either case, tip the farro into a strainer and rinse it in cold water before cooking. Chickpeas add some plant-based protein, while pomegranate arils, baby spinach, and heaps of mint, parsley, and cilantro make a colorful presentation. Dress them all up with a tangy mustard vinaigrette and serve in shallow bowls.
DRESSING
| 2 | tablespoons sherry vinegar |
| 1 | tablespoon white balsamic vinegar or white wine vinegar |
| 1 | teaspoon Dijon mustard |
| ¾ | teaspoon honey |
| Salt and pepper, to taste | |
| ¼ | cup olive oil |
1. In a small bowl, whisk the sherry and white balsamic or white wine vinegar, mustard, honey, and a generous pinch each of salt and pepper.
2. Gradually whisk in the olive oil until the dressing emulsifies.
FARRO AND VEGETABLES
| 1 | medium cauliflower, cut into bite-size florets |
| 2 | tablespoons olive oil |
| Salt and pepper, to taste | |
| 1 | cup whole farro, rinsed under cold water in a fine-mesh strainer |
| 4 | cups water |
| 2 | packed cups baby spinach leaves, tough stems removed |
| 1 | can (15 ounces) chickpeas, drained |
| ½ | cup pomegranate arils (from 1/2 pomegranate) |
| ¼ | cup chopped fresh parsley |
| ¼ | cup chopped fresh cilantro |
| ¼ | cup chopped fresh mint |
1. Set the oven at 450 degrees. Have on hand a rimmed baking sheet.
2. On the baking sheet, mound the cauliflower florets. Drizzle with the olive oil and sprinkle with salt and pepper. With your hands, rub the olive oil into the cauliflower until it is coated all over. Spread it out in one layer on the baking sheet.
3. Roast the cauliflower for 25 to 30 minutes, using a wide metal spatula to turn the florets halfway through cooking, or until the cauliflower is tender and golden.
4. Meanwhile, in a saucepan over high heat, combine the rinsed farro, water, and a pinch of salt. Bring to a boil, lower the heat, and simmer for 25 to 30 minutes, or until the farro is tender.
5. Remove the pan from the heat and add the spinach to the farro. Stir for 1 to 2 minutes, or until the spinach wilts. Drain the farro and spinach in a fine-mesh strainer. Transfer to a large bowl.
6. Add the cauliflower, chickpeas, pomegranate, parsley, cilantro, and mint. Fold in the dressing. Taste for seasoning and add more salt and pepper, if you like.
