Your go-to sweater-weather grain bowl. If farro isn’t your thing, try brown rice, quinoa, or toasted pearl couscous instead. Plumping the raisins in apple cider brings makes them juicy and sweet.
1 1/2 Cups
1 1/4 Cups
apple cider, divided
sweet potato, chopped into 1-inch pieces
head cauliflower, cut into 1-inch florets
kosher salt & pepper
shredded raw Brussels sprouts
Preheat the oven to 450 degrees and place the rack in the lower middle position, and line a sheet tray with foil.
In a medium saucepan combine the farro, 2 cups water, and 1 cup apple cider and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for about 30 minutes until tender. Drain and set aside. .
Meanwhile, place the sweet potato and cauliflower on the prepared tray, drizzle with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for about 20-25 minutes until golden brown and charred in spots.
Place the raisins in a microwave safe bowl with the remaining apple cider and microwave on high, covered, for 90 seconds, stirring halfway through.
In a large bowl, add the farro and top with the brussel sprouts, sweet potato, cauliflower, almonds, raisins, and not just salad dressing. Season with salt and pepper and toss to coat.
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