By Sylvia Fountaine
A nutritious farro bowl that tastes decadent with figs, kale and Sainte Maure Caprifeuille goat cheese, can be assembled in 10 minutes flat and easily packed up for lunches.
- 1 ½ cups cooked farro (or other whole grain, such as quinoa, rice, barley, wheat berries)
- 2 large handfuls of chopped lacinato kale (or sub baby kale)
- 4 figs, halved or sliced
- 1-2 tablespoons crushed toasted walnuts (or sub almonds, pumpkin seeds, hazelnuts, pecans)
- 1- 2 ounces Sainte Maure Caprifeuille French goat cheese
- Garnish: 1 teaspoon hemp seeds (optional)
Balsamic Maple Mustard Dressing:
- 2 tablespoons olive oil
- 2 tablespoons balsamic
- 2 teaspoons maple syrup
- 1 teaspoon whole grain mustard
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- Whisk dressing ingredients together in a small bowl.
- Divide farro among two bowls.
- In a mixing bowl, massage lacinato kale to tenderize it with a pinch of salt and drizzle of olive oil until coated and pliable, about 1-2 minutes ( if using baby kale, no need to massage).
- Divide kale among the bowls. Then top with the figs and the goat cheese and spoon the flavorful dressing over the farro, figs and kale. Finally, sprinkle with walnuts and hemp seeds.
Cook up a big batch of farro ahead (like on a Sunday) and serve during the week. You could also freeze in smaller batches for later use. Cook like you would pasta, in a big pot of salted boiling water. Add a splash of vinegar, a garlic clove and bay leaf for more flavor. Remember farro will almost triple in size, so a little goes a long way.
The dressing will make more like 3 servings, so you may not need to use it all.