2019-11-01 Real Simple

Farro bowl with

pomegranate

vinaigrette

Easy Dinner 5

ACTIVE TIME 25 MINUTES

TOTAL TIME 45 MINUTES SERVES 4

✓ Whole-Grain ✓ Vegetarian

1 1/2 cups uncooked farro

6 Tbsp. olive oil, divided

1 large sweet potato, peeled

and cut into 3/4-in. chunks

1 tsp. kosher salt, divided

1 large shallot, finely

chopped (about 1/4 cup)

1 cup refrigerated

pomegranate juice

1 Tbsp. red wine vinegar

2 tsp. Dijon mustard

1/4 tsp. black pepper

2 cups baby spinach

1 medium fennel bulb, halved

and thinly sliced, plus

chopped fronds for serving

1/2 cup crumbled feta cheese

(about 2 oz.)

BRING a large pot of water to a

boil over high. Stir in farro and

bring to a simmer. Reduce heat

to medium-low; cook, uncovered,

stirring occasionally, until ten-

der, about 20 minutes. Drain

and place in a large bowl.

WHILE farro cooks, heat 1 table-

spoon oil in a large skillet over

medium. Add sweet potato,

1/4 cup water, and 1/4 teaspoon

salt; cover and steam for 5

minutes. Uncover and continue

to cook, stirring occasionally,

until water evaporates and sweet

potato is tender and browned,

10 to 12 minutes. Transfer to

bowl with farro.

HEAT 1 tablespoon oil in same

skillet over medium. Add shallot

and cook, stirring often, until

softened, 3 to 4 minutes. Add

pomegranate juice; cook, stirring

occasionally, until reduced to

1/2 cup, 8 to 10 minutes. Whisk in

vinegar, mustard, pepper, and

remaining 3/4 teaspoon salt.

Remove from heat and gradually

whisk remaining 1/4 cup oil into

dressing.

ADD 3/4 cup dressing to farro

mixture and toss to coat. Add

spinach and fennel; toss gently.

Divide among 4 bowls and driz-

zle with remaining dressing.

Top with cheese and garnish

with fennel fronds.

PER SERVING: 569 CALORIES, 24G FAT

(5G SAT.), 13MG CHOL., 10G FIBER, 14G

PRO., 78G CARB., 816MG SOD., 15G SUGAR

NOVEMBER 2019 REAL SIMPLE 137

FOOD