ROSEMARY FARRO MAPLE-BALSAMIC ROASTED GRAPES AND SHALLOTS
Preparation Time: 50 mins
Cooking Time: 20 mins
Total Time: 1 hour, 10 mins
Saturated fat 5g
1/2 cup pearled farro
2 tablespoons olive oil
½ tablespoon balsamic vinegar
1 teaspoon maple syrup
1 teaspoon chopped rosemary, you may add more to garnish if preferred.
¾ teaspoon proper salt, separated
Freshly ground black pepper, to taste
1 cup red grapes,
1 cup thinly sliced shallots
Heat up oven to about 400°F.
Get 10 inch baking dish with cooking spray and set aside.
Put farro in a medium sauce pan and add just enough water to cover the grain, about 1 cup. Allow it to a boil. Reduce to medium heat cover and cook for about 10 minutes until water is absorbed and the farro is soft but not mushy.
While farro is cooking, drip together oil, vinegar, maple syrup, ½ teaspoon rosemary, ½ teaspoon salt and pepper in a medium sized mixing bowl to get a dressing.
Remove farro from heat and drain excess liquid. Keep it covered for about five minutes then transfer farro to a bowl.
Mix grapes and shallots with about 1½ tablespoons of the dressing and spread in the prepared baking dish. Roast the mixture for about 25 to 30 minutes, until the grapes are shriveled, but still juicy, and the shallots are done.
Almost ready to be served!! Combine the farro, roasted grapes and shallots, remaining 1 teaspoon rosemary and remaining dressing. Season the remaining ¼ teaspoon salt and a few grinds of fresh pepper. Serve garnished with rosemary