I briefly interrupt this blog about food, random musings about the weather and why people think it’s okay to sext to tell you about my most recent musical discovery. Have you guys ever heard of Monsters of Folk? They’re kind of old news if you’re, like, “WITH THE TIMES,” but I only recently got into them (four years late). They’re a bombass quartet consisting of Jim James (Yim Yames) from My Morning Jacket, Conor Oberst and Mike Mogis from Bright Eyes, and M.Ward, solo artist and half of She & Him. SO GOOD. Do yourself a favor and listen to them for a while. Pretty soon you’ll be humming them in your sleep (because that’s a thing people do) and want to wife each and every one of these dudes up.
In other “things I’m obsessed with recently” news, FARRO. Why am I only getting this memo now? It’s a grain with a nutty flavor and whole lotta pizzazz! *Jazz hands.* I’ve been enjoying this NPR piece about the grain because I love geeking out about food history! Anyway, here’s a delicious dish I dreamt up (while humming Monsters of Folk in my sleep) and will be making again and again.
- Roasted sweet potato & Brussels sprout hash with Farro
- 1 cup uncooked farro
- 2 1/2 cups water, salted
- 1/2 large red onion, chopped into bite-sized pieces
- 2-3 Tablespoons olive oil
- 2 cups Brussels sprouts, peeled and quartered
- 1 large sweet potato, peeled and cubed
- 2 Tablespoons dijon mustard
- 1 Tablespoon olive oil
- 1 Tablespoon maple syrup
- juice of 1/2 lemon
1. Add farro to salted water and cook according to package instructions [Trade Joe's sells this par-cooked farro, which is quick-cooking and cuts down time!]. Once soft, drain and set aside.
2. Preheat the oven to 400*. In a large bowl, combine the chopped onion, sweet potato, and Brussels sprouts and toss with olive oil and a few dashes of salt and pepper. Line a cookie sheet with tin foil and spread the mixed vegetables over it evenly. Pop the sheet into the oven and roast for 20-25 minutes, or until all of the vegetables are tender and cooked evenly. Remove and set aside.
3. In a small dish, combine and stir 1 Tbs olive oil, dijon mustard, maple syrup, and lemon juice. In a large bowl, combine the farro, vegetable mixture, and toss with the dressing. Serve warm!