Farro with Roasted Sweet Potato, Kale, and Pomegranate Seeds (FOOD52)

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Over the holidays, I tested a recipe for the FOOD52’s Pomegranate recipe contest, and was fortunate enough to have my testing notes featured on their website (look for mamamarti’s comments-that’s me), as well as a fabulous new side dish to add to my recipe files.

This dish is one of the most rocking grain dishes I have ever eaten. If you have never eaten farro before, don’t let that stop you. It is in the wheat family, with a nutty flavor and satisfyingly chewy texture, and cooks as easily as rice or barley.

So, without further ado, I present THE LINK to the recipe. Congratulations, Ann S., for being a Community Pick on FOOD52, and thanks for sharing this recipe with the world.

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4 comments

  1. Wonderful picture! The colors are great. As always, your blog introduces me to food combinations that I would never have considered. Kale and pomegranite seeds? Wow. If it tastes half as great as it looks I don’t see how I can go wrong. Thanks for giving me a fresh perspective on feeding my family!

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  2. […] I love pomegranate seeds for their bright red color and their bold tart flavor. For such a tiny morsel, they add a lot of punch to anything, and they are remarkably versatile. I have added them to salads, sprinkled them into sandwiches, and used them to garnish meat dishes. I have blogged about them here, here, here, and here. […]

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