Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Mediterranean Farro Bowl With Tofu
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 630
- Total Fat
- 34 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 13 milligrams
- Sodium
- 652 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 6 grams
- Sugar
- 12 grams
- Protein
- 23 grams
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 630
- Total Fat
- 34 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 13 milligrams
- Sodium
- 652 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 6 grams
- Sugar
- 12 grams
- Protein
- 23 grams
Ingredients
Directions
- Preheat the oven to 475 degrees F. Line a baking sheet with parchment paper. Toss the sweet potato, grapes and 1 tablespoon olive oil on the baking sheet; season with salt and pepper. Roast until lightly browned and tender, 20 to 25 minutes.
- Meanwhile, bring 2 2/3 cups water, the farro and 2 tablespoons vinegar to a boil in a medium saucepan. Reduce the heat, cover and simmer until tender, about 10 minutes. Let stand 5 minutes. Drain any excess liquid, then fluff with a fork.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat; reduce the heat to medium. Season the tofu with salt and pepper, add to the skillet and cook until golden, 4 to 5 minutes per side. Transfer to a paper towel–lined plate to drain.
- Whisk together the parsley, tarragon, white and light green scallion parts, remaining 1/4 cup olive oil, remaining 3 tablespoons vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the cooked farro, radicchio, roasted grapes and sweet potato and toss; season with salt and pepper.
- Divide the farro mixture among bowls. Top with the goat cheese, tofu and dark green scallions.
