Toasted Farro and Warm Vegetable Power Bowl

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Ingredients

For the citrus sherry vinaigrette:

  • 1/4 cup sherry vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed orange juice
  • 2 teaspoons honey
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon P.S. Flavor!™ Creole Kitchen or Creole seasoning of choice
  • 1 tablespoon P.S. Flavor!™ Citrus Spice or lemon zest, kosher salt and black pepper
  • 1/3 cup extra-virgin olive oil

For the power bowl:

  • 1 cup farro
  • 1 teaspoon P.S. Flavor!™ Creole Kitchen or Creole seasoning of choice
  • 2 cups mushroom broth or low-sodium chicken broth
  • 1/4 cup finely diced red onion
  • 1 teaspoon minced garlic
  • 4 sweet yellow corn ears, kernels removed (about 2 1/2 cups corn kernels)
  • 1 cup cremini mushrooms, diced and roasted, additional for garnish
  • 1 cup asparagus, blanched and cut on bias into 1-to 2-inch pieces
  • 1 cup jarred roasted peppers, diced
  • 2 cups fresh shredded kale, massaged with olive oil and kosher salt
  • 1/2 cup dried red tart cherries
  • 1/2 cup Marcona almonds or pistachios, toasted
  • Citrus Sherry Vinaigrette
  • 1 cup feta cheese, small diced
  • Chopped herbs or microgreens, for garnish
  • Sprinkle of P.S. Flavor!™ Citrus Spice or lemon zest, kosher salt and black pepper, for garnish

Directions

  1. Make the vinaigrette. Whisk together the sherry vinegar, citrus juices, honey, Dijon mustard, Creole and Citrus Spice seasoning then drizzle in olive oil while whisking to emulsify. Adjust seasoning and honey to taste. 
  2. Make the farro bowl. In a dry skillet over medium heat, toast farro until toasty brown and fragrant. Add Creole seasoning, broth, onion and garlic. Bring to a boil over medium-high heat. Adjust the heat to a simmer and cook for 18-20 minutes until just tender but still al dente, and most of liquid has absorbed.
  3. Place cut corn in a colander and drain the farro over the corn to warm and soften corn.
  4. To assemble the salad, combine the warm farro and corn kernels, roasted mushrooms, blanched asparagus, roasted pepper, massaged kale, dried cherries and nuts. Toss with citrus sherry vinaigrette. Adjust seasoning to taste.
  5. To serve, either place in a serving bowl to pass or portion into bowls. Garnish with diced feta, mushrooms and herbs or microgreens. Sprinkle with Citrus Spice.

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