Balsamic-Honey Brussels and Farro Bowl

Ingredients

• ¾ cup Semi-Pearled Farro
• 4 oz Baby Spinach
• 8 oz Carrot
• 8 oz Brussels Sprouts
• 2 Shallots
• 2 fl. oz. Seasoned Rice Vinegar
• 1 fl. oz. Balsamic Vinegar
• 1 oz Honey
• 1 oz Pecan Halves
• Olive Oil
• Salt Pepper
• Sprouts
• tsp. olive oil, ¼ tsp. salt, and a pinch of pepper and
• ribbons. Discard top. Trim bottoms off Brussels
• sprouts and halve vertically (quarter if larger than
• ping pong balls). Peel and slice shallots into very thin
• rounds.

Instructions

1. 1

   Cooking Spray: Wire-Mesh Strainer

2. 2

   Cook Within: Be careful not to burn honey balsamic syrup. After 2-3 minutes, remove from burner. When bubbles subside, check level of reduction. It should be the the consistency of breakfast syrup; if not, place it back on the burner for a minute or two. Farro comes from a variety of wheat that has grown in the Fertile Crescent for millennia. It’s high in protein, fiber, and a host of nutrients like magnesium and iron.

3. 3

   Cook the Farro: Bring a small pot with farro, 1 ½ cups water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-22 minutes. Drain in wire-mesh strainer (there may not be any excess water). Return to pot and return pot to medium heat. Stir in spinach and 2 tsp. olive oil. Cook until spinach is wilted, 1-3 minutes. Season with ¼ tsp. salt and a pinch of pepper and remove from burner. While farro simmers, prepare ingredients.

4. 4

   Roast Carrots and Cook Brussels: tsp. olive oil, ¼ tsp. salt, and a pinch of pepper and spread into a single layer. Roast until lightly browned, medium heat. Add 1 tsp. olive oil and Brussels sprouts to hot pan. Cook, stirring occasionally, until browned and tender, 4-6 minutes. Season with ¼ tsp. salt and a pinch of pepper. Remove to plate and reserve pan. No need to wipe clean.

5. 5

   Prepare the Ingredients: Peel carrot, and using peeler, shave into long, thin ribbons. Discard top. Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than ping pong balls). Peel and slice shallots into very thin

6. 6

   Make the Syrup: Return pan used to cook Brussels sprouts to medium-high heat. Add balsamic vinegar and honey and bring to a boil. Boil, stirring occasionally, until reduced to a syrup, 3-5 minutes. Remove from burner. Add Brussels sprouts and toss to coat in Pickle the Shallots seasoned rice vinegar. Set aside to pickle at least 10

7. 7

   Plate the Dish: Place farro-spinach mixture on a plate. Top with roasted carrot ribbons. Place Brussels sprouts on top of carrots and spoon honey balsamic syrup over them. Garnish with pecan halves and pickled Ƀ Ten minutes is the minimum time for shallots to pickle. The longer they sit, the tastier they will be! the recipe before you start–we promise it will be time Ƀ Place a wire-mesh strainer in the

8. 8

   Roast Carrots and Cook Brussels