Mediterranean Grain Bowl
Farro, an ancient cereal grain also known as emmer, has a dense, chewy texture and a rich, nutty flavor. This recipe tops cooked farro with MorningStar Farms® Crumbles™ and Swiss chard that are flavored with sweet raisins, salty olives and spicy crushed red pepper.
- 12 ounces Swiss chard (about 1 bunch)
- 2 cups vegetable broth
- 1 cup water
- 1 cup farro, rinsed and drained
- 1/2 package (6 oz.) MorningStar Farms® Grillers® Crumbles™
- 3 tablespoons water
- 2 tablespoons olive oil
- 1 medium onion, halved and sliced
- 1/3 cup slivered, pitted kalamata olives
- 1/3 cup raisins
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon crushed red pepper
- 1/2 cup halved grape tomatoes
- 2 teaspoons balsamic vinegar
1. Remove stems from Swiss chard. Cut stems into 1-inch pieces. Stack chard leaves and cut into 1-inch-wide strips. Set stems and leaves aside separately.
2. In medium saucepan combine broth, 1 cup water and farro. Bring to boiling. Reduce heat. Simmer, covered, for 15 to 30 minutes or until farro is tender. Drain. Keep warm.
3. Meanwhile, in large nonstick Dutch oven. Combine MORNINGSTAR FARMS GRILLERS CRUMBLES and 3 tablespoons water. Cook, covered, over medium-high heat for 4 minutes. Reduce heat to medium. Cook, covered, about 4 minutes more or until hot, stirring occasionally. Remove from pan. Carefully wipe pan out with paper towels.
4. In same Dutch oven heat oil over medium heat. Add onion, olives, raisins and garlic. Cook over medium heat, stirring frequently, about 7 minutes or until onion is tender. Stir in chard stems and red pepper. Cook for 2 minutes more. Add crumbles, chard leaves and tomatoes. Gently toss for 2 to 3 minutes or until chard leaves are wilted.
5. To serve, spoon farro into 4 serving bowls. Top with chard mixture. Lightly sprinkle with vinegar.