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  • chrissy532

Fall Farro Bowl w/ a Chipotle-Maple Dressing

Grain Bowl Recipe

Like most people, I find it hard to let go of summer, but since food is literally all i think about what I am most sad about is the fact that it will be a whole year until I get to eat tomatoes still warm from the sun or peaches so juicy you have to eat them over the sink. I am still a little emotional about it.

But a few chilly rain-filled days have lessened the pain and stirred those fall cravings for warm spices, fuzzy sweaters, and harry potter ahem i mean a really serious book to cozy up with. This grain bowl recipe will ease us into all of that while keeping it simple and light. The chipotle maple combo is just out of this world. My Dad liked it so much at dinner he actually had it for breakfast which says a lot given that he is a serious yogurt/granola parfait guy, so yeah I am going to just stop rambling here and let the pics do the rest.

Grain Bowl Recipe
Grain Bowl Recipe

How perfect is this for lunch!!? Or a picnic in nature to experience fall foliage! Exciting stuff.

Grain Bowl Recipe


Fall Farro Bowl

Yield: 4-6 servings

Ingredients

  1. 2 cups farro

  2. 1 cup apple cider vinegar

  3. 1 butternut squash, peeled and cubed

  4. 2-3 tbl olive oil

  5. 2-3 tbl maple syrup

  6. 2-3 apples (my fave are honeycrisp)

  7. a few handfuls of arugula

  8. dried cranberries

  9. toasted walnuts

Chipotle-Maple Dressing

  1. 1-2 tsp chipotle puree

  2. 3 tbl maple syrup

  3. 3 tbl apple cider vinegar

  4. ½ cup olive oil

  5. salt and pepper

Instructions

  1. Preheat oven to 450˚F. Toss cubed squash in olive oil and maple syrup, season with salt and pepper and spread out on a baking sheet. While the oven heats up, cook the farro.

  2. Combine the farro, cider vinegar and 3 cups of water in a pot - always look at the packaging for grain to liquid ratio but for farro it should be 1 cup grain to 2 cups liquid. Bring to a boil and simmer for about 30 minutes, until the farro is tender but still slightly al dente. Drain off any excess liquid.

  3. Roast the squash for 15-20 minutes, until it is fork tender.

  4. To make the dressing, whisk together the chipotle puree, maple syrup and cider vinegar then slowly drizzle in the olive oil while continuing to whisk. Season with salt and pepper.

  5. Toss everything together and when ready to eat, add the dressing (you may not need all of it depending on how much arugula you have added).

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