Recipe by Wine Club Member Lauren Rich
Warm Vegetable & Farro Salad with Lemony White Wine Dressing
This recipe lends itself well to customization. I like farro and that’s what I’ve used here but this recipe could easily be adapted to white or brown rice, barley, or even pasta or pearled couscous. Any hearty vegetables will work here in addition to or in place of the ones I’ve listed. I like sweet potatoes and brussels sprouts because they reheat well. Broccoli works nicely too.
Yields 3-4 servings
1 cup pearled farro
1 large sweet potato, medium diced (½“ x ½“)
½ lb Brussels sprouts, sliced lengthwise, 1/8” thick
1/3 cup sundried tomatoes, chopped
4 Tbsp butter
½ cup Clif Family Rte Blanc Sauvignon Blanc
½ cup chopped Clif Family Spanish Pimenton Almonds
Salt and Pepper
*Clif Family Jimmy Nardello Farm Hot Sauce to taste, if desired
Preheat oven to 425 degrees and line two sheet pans with parchment paper.
Boil 2 cups of water and add farro and a healthy pinch of salt. Cover, reduce heat to medium, and boil for 20 minutes, checking after 15, until almost all of the water is absorbed and the farro is al dente (or prepare grain according to package directions if you’re using something else). Fluff farro and cover pot, let sit for 15 mins, then transfer to a large bowl with enough
room to toss everything together. Add the chopped sun-dried tomatoes.
Toss sweet potato with olive oil, salt and pepper and spread in a single layer on one sheet pan. Roast for 20-30 minutes until browned, stirring every 15 minutes.
With 20 minutes left on the sweet potatoes, toss the brussels sprouts with olive oil, salt and pepper and spread onto the second sheet pan. Roast in the oven until leaves are browned and centers are slightly softened, stirring halfway through.
Add the vegetables to the bowl with farro and tomatoes.
While the vegetables finish roasting, prep the sauce. Heat the Clif Family Rte Blanc Sauvignon Blanc in the pot used to cook the farro over medium heat. Simmer until reduced slightly, then reduce heat to medium-low and add butter. Warm until butter is melted and starting to brown. Remove from heat and add lemon juice from 1-2 lemons (to taste). Season the sauce with Organic Jimmy Nardello Farm Hot Sauce and salt and pepper. Pour over the farro and vegetables and toss to coat. Top with chopped Spanish Pimenton Almonds for texture.
Serve as a side for a dinner party, or portion for lunches.
Serve with a chilled glass of Clif Family Rte Blanc Sauvignon Blanc