It might still be 100 degrees in sunny Arizona, but that doesn’t prevent me from developing fall-flavored recipes for you folks in the northern states. This Farro and Bean Bowl with Maple-Dijon Vinaigrette is all you can ask for on a cool fall night. It can be served warm or at room temperature, it is sweet and savory, and packs a great amount of protein and nutrients. This bowl requires few ingredients (which can be adapted to the seasons) and the vinaigrette is finger-licking-good. The kids asked for seconds on this one, and that makes it always a winner. Again I had Chinese long beans, which are in season now in Arizona, but feel free to use regular green beans or even French beans for your farro bowl.
PrintFarro and Bean Bowl with Maple-Dijon Vinaigrette
Ingredients
For the Bowl:
- 1 cup farro, cooked according to package directions
- 2 teaspoons grapeseed oil
- 3 cups green beans, washed, trimmed, and cut in 1-inch lengths
- 1 cup red bell pepper, washed, cored and seeded, and diced
- 1 large shallot, diced
- 1/3 cup toasted pecan halves
- Sea salt and pepper, to taste
For the Vinaigrette:
- 2 large garlic cloves, crushed and mashed with salt (you can go easier on the garlic, but you know me!)
- 1 tablespoon lemon juice
- 4 teaspoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1/3 cup grapeseed oil
- Sea salt and pepper, to taste
Instructions
For the bowl, once your farro is cooked according to package directions, set aside. Heat the grapeseed oil in a large skillet over medium heat. Add the green beans, bell pepper, and shallot, season to taste with salt and pepper, and sauté until just tender, about 4-5 minutes (alternatively, you can lower the heat and let the vegetables caramelized slowly).
While the vegetables are cooking, make the vinaigrette. Combine all the ingredients in a small bowl and whisk. Add the farro to the vegetables once they are done, as well as the vinaigrette. Mix well, serve in bowls, and top with some toasted pecans. Bon appétit!
Bol au farro et haricots verts avec vinaigrette érable et Dijon
Ingredients
Pour le bol au farro:
- 1 tasse de farro, cuit selon les directives sur l’emballage
- 2 c. à thé d’huile de pépin de raisin
- 3 tasses de haricots verts, lavés, parés et coupés en bâtonnets de 1 pouce
- 1 poivron rouge, épépiné, les graines enlevées et coupé en dés
- 1 grosse échalote française, en dés
- 1/3 tasse de pacanes, rôties
- Sel de mer et poivre, au goût
Pour la vinaigrette:
- 2 gousses d’ail, mises en purée avec du sel
- 1 c. à soupe de jus de citron frais
- 4 c. à thé de sirop d’érable pur
- 1 c. à thé de moutarde de Dijon
- 1/3 tasse d’huile de pépin de raison (ou d’olive)
- Sel de mer et poivre, au goût
Instructions
Pour le bol: une fois le farro cuit, chauffer l’huile dans une grande poêle, à feu moyen. Ajouter les haricots verts, le poivron rouge et l’échalote. Assaisonner de sel de mer et de poivre, au goût, et faire revenir pendant 4 à 5 minutes.
Pendant la cuisson des légumes, faire la vinaigrette. Combiner tous les ingrédients dans un petit bol et fouetter. Ajouter le farro aux légumes. Transférer le tout dans un grand bol. Ajouter la vinaigrette, bien mélanger. Servir garni des pacanes rôties. Bon appétit!
