Vegetarian, High Fiber, Good Source of Protein
Special Equipment: KitchenAid Grain and Rice Cooker; 30 cm skillet
Cook Time: 80 minutes
Servings: 4 servings
Ingredients
- 1 cup (180g) dry farro, rinsed
- 2 medium (250-275g each) sweet potatoes, scrubbed halved or chopped into large pieces to fit tablespoons
- 42g butter or olive oil, divided
- ½ cup (56g) diced onion
- ¼ cup (15g) chopped parsley, plus extra to garnish
- ¼ cup (34g) cashews, roughly chopped
- Sea salt to taste
- 1 tablespoon (21g) honey
- 1 tablespoon (15ml) of lemon juice
- ¼ cup (37g) crumbled feta
- Zest of a lemon
For garnish:
- ¼ cup (37g) crumbled feta
- 2-3 tablespoons (42-63g) honey
- Lemon wedges
Method
1. Using the KitchenAid Grain and Rice Cooker, select the Farro menu option and set cooking liquid to water. Choose "regular" to confirm the texture setting. Before starting the cooking cycle, place the sweet potato chunks into the steamer basket over the farro. Steam the sweet potatoes until fork tender (30-35 minutes) during the farro cooking time.2. While farro finishes cooking, place the sweet potato chunks into a bowl along with honey, lemon zest, lemon juice, crumbled feta and a bit of sea salt. Mix together until combined but not totally mashed.
3. When the farro is finished cooking, heat the skillet on medium heat. Add 2 tablespoons (28g) of butter or oil to the pan and swirl to coat. Add the diced onions, parsley, and crushed cashews. Sauté for 2-3 minutes, or until onions are translucent, stirring occasionally, then add the last tablespoon of butter and the cooked farro. Stir together to incorporate, reduce heat to medium, and allow to cook for an additional 2-3 minutes (stirring occasionally). Add salt to taste. Remove from heat.
4. Spread sweet potatoes onto a large serving platter and mound the prepared farro on top. Sprinkle with additional feta, a bit of chopped parsley, and a drizzle of honey.
5. Serve warm with wedges of lemon.
