Farro with Vinegar-Glazed Sweet Potato and Apples Recipe

Name: Farro with Vinegar-Glazed Sweet Potato and Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 3 tablespoons extra-virgin olive oil; 1 small fennel bulb, finely chopped; 1 small onion, finely chopped; 5 garlic cloves, minced; Kosher salt; Pepper; 4 cups chicken stock or low-sodium broth; 2 cups farro; 3/4 pound sweet potato (1 large), scrubbed and cut into 1 1/2-inch pieces; 1/4 cup sherry vinegar; 2 Granny Smith applespeeled, cored and cut into 1 1/2-inch pieces; 3/4 cup dried cherries, soaked in warm water for 10 minutes and drained; 1 cup roasted cashews, coarsely chopped; 3/4 cup coarsely chopped parsley; Shaved pecorino cheese, for serving

Servings: persons

1/4 cup plus 3 tablespoons extra-virgin olive oil
1 small fennel bulb, finely chopped
1 small onion, finely chopped
5 garlic cloves, minced
Kosher salt
Pepper
4 cups chicken stock or low-sodium broth
2 cups farro
3/4 pound sweet potato (1 large), scrubbed and cut into 1 1/2-inch pieces
1/4 cup sherry vinegar
2 Granny Smith applespeeled, cored and cut into 1 1/2-inch pieces
3/4 cup dried cherries, soaked in warm water for 10 minutes and drained
1 cup roasted cashews, coarsely chopped
3/4 cup coarsely chopped parsley
Shaved pecorino cheese, for serving

1
Heat 1/4 cup of the olive oil in a large saucepan.
2
Add the fennel, onion, garlic and a generous pinch of salt.
3
Cook over moderate heat, stirring occasionally, until the fennel is softened, about 8 minutes.
4
Add the stock and farro and bring to a boil over high heat.
5
Reduce the heat to moderate and simmer, stirring occasionally, until the farro is tender and the stock is absorbed, 25 to 30 minutes.
6
Meanwhile, preheat the oven to 425.
7
On a large rimmed baking sheet, toss the sweet potato with the remaining 3 tablespoons of olive oil and season with salt and pepper.
8
Drizzle with the sherry vinegar and roast for about 15 minutes, until just starting to soften.
9
Add the apples and toss to coat.
10
Roast for about 20 minutes longer, until the sweet potato and apples are tender but not falling apart.
11
Let cool slightly.
12
In a large bowl, toss the farro mixture with the dried cherries, cashews, parsley and the roasted sweet potato and apples.
13
Season with salt and pepper.
14
Transfer to plates, top with shaved pecorino cheese and serve.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup plus 3 tablespoons extra-virgin olive oil, 1 small fennel bulb, finely chopped, 1 small onion, finely chopped, 5 garlic cloves, minced, and more.

Yes, Farro with Vinegar-Glazed Sweet Potato and Apples falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farro with Vinegar-Glazed Sweet Potato and Apples

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