Fall Farro Grain Bowls

Name: Fall Farro Grain Bowls
Cuisine: American
Ingredients: 1 cup pearled farro; 1 can chickpeas; 1 small butternut squash; 5 tbsp olive oil; 3/4 tsp salt; 3/4 tsp pepper; 1 tsp dried oregano; 1 tsp garlic powder; 1 bunch kale; 4 whole shallots; 6 oz bread cheese; 1/2 cup pistachios; 2 cloves garlic; 2 tbsp honey; 1 pinch red pepper flakes; 1 whole lemon zest; 3 tbsp lemon juice; 1/3 cup olive oil

Serves 1

instagram.com

Fall Farro Grain Bowls

instagram.com

Serves 1

Directions

1Rinse the pearled farro and cook according to package instructions.
2Peel, seed, and chop the butternut squash into 1/2-inch cubes.
3Drain and rinse the canned chickpeas.
4Place the squash cubes and chickpeas on a baking sheet. Drizzle with olive oil, then season with salt, pepper, oregano, and garlic powder. Toss to combine.
5Thinly slice the shallots and sauté in a pan until crispy.
6Remove ribs from kale and thinly slice. Add to the baking sheet with the squash and chickpeas, and roast.
7Chop the bread cheese into 1/2-inch cubes and fry in a pan until golden.
8Combine minced garlic, honey, red pepper flakes, lemon zest, lemon juice, and olive oil in a blender or shaker. Mix well to create the dressing.
9Assemble the grain bowl by adding the cooked farro, roasted squash, chickpeas, kale, fried bread cheese, crispy shallots, and chopped pistachios to a large serving bowl. Pour the dressing over the top and toss to combine.

Ingredients

1 cup pearled farro
1 can chickpeas
1 small butternut squash
5 tbsp olive oil
3/4 tsp salt
3/4 tsp pepper
1 tsp dried oregano
1 tsp garlic powder
1 bunch kale
4 whole shallots
6 oz bread cheese
1/2 cup pistachios
2 cloves garlic
2 tbsp honey
1 pinch red pepper flakes
1 whole lemon zest
3 tbsp lemon juice
1/3 cup olive oil

Equipment

strainerchef's knifebaking sheetpanspatulakitchen shearstongsblendermixing bowl

Fall Farro Grain Bowls

Serves 1

instagram.com

Fall Farro Grain Bowls

instagram.com

Serves 1

Directions

1Rinse the pearled farro and cook according to package instructions.
2Peel, seed, and chop the butternut squash into 1/2-inch cubes.
3Drain and rinse the canned chickpeas.
4Place the squash cubes and chickpeas on a baking sheet. Drizzle with olive oil, then season with salt, pepper, oregano, and garlic powder. Toss to combine.
5Thinly slice the shallots and sauté in a pan until crispy.
6Remove ribs from kale and thinly slice. Add to the baking sheet with the squash and chickpeas, and roast.
7Chop the bread cheese into 1/2-inch cubes and fry in a pan until golden.
8Combine minced garlic, honey, red pepper flakes, lemon zest, lemon juice, and olive oil in a blender or shaker. Mix well to create the dressing.
9Assemble the grain bowl by adding the cooked farro, roasted squash, chickpeas, kale, fried bread cheese, crispy shallots, and chopped pistachios to a large serving bowl. Pour the dressing over the top and toss to combine.