claire freehafer

ingredients

• 1.5 c farro
• veggie stock
• 2 yellow onions, sliced into 1-inch-thick wedges
• 4 sweet potatoes, diced ½-inch
• 2 tsp chili powder
• 2 lemons, one zested and both quartered
• 2 oz dried cranberries
• 4 oz arugula
• ½ c parmesan cheese
• 1 oz salsa verde sunflower pepitas
• 2 tsp sugar
• 1 tbsp vegetable oil
• 2 tbsp olive oil
• 4 tbsp butter

instructions

1. place a lightly oiled baking sheet on top rack and preheat oven to 425 degrees. in a medium pot, combine farro, stock concentrate, and 6 cups water. bring to a boil and cook until farro is tender, 25-30 minutes. if you end up with any excess stock, simply pour it out. alternatively, if stock evaporates before farro is done, add a splash of water.

2. in a large bowl, toss onion and sweet potato with a large drizzle of oil, chili powder, salt, and pepper. carefully spread out on preheated baking sheet. roast on top rack until browned and tender, 20-25 minutes.

3. in a small bowl, combine juice from four lemon wedges and 2 tsp sugar. stir in cranberries. let marinate, stirring occasionally, at least 15 minutes.

4. once cranberries have marinated, transfer lemon juice marinade to a second large bowl (leaving cranberries in small bowl). whisk 2 tbsp olive oil into bowl with marinade; taste and season with salt and pepper.

5. stir 4 tbsp butter, half the roasted veggies, and half the dressing into pot with farro. season with salt and pepper. to bowl with remaining dressing, add arugula, cranberries, and remaining roasted veggies; toss to coat. season with salt and pepper.

6. divide farro mixture between bowls. top with salad. sprinkle with parmesan, pepitas, and as much lemon zest as you like. serve with remaining lemon wedges on the side.