MEL × GRAIN: Greek salad bowl with farro and nettle
RECIPE SPONSORED BY GRAIN
A fall bowl with some summer vibes
If you’re anything like me, you love bowls. They’re just the easiest kind of meal to put together because more often than not they can accommodate whatever veggies you have hanging out in the fridge. Now, if you’re ready to up your bowl game while keeping it crazy simple, carry on. I’ve got a few fun twists on the traditional bowl for you.
With fall well on its way & the cool of winter just around the corner, I wanted to develop a recipe that was both cool & filling and reminded me of the summer days that seem to have come and gone too fast.
Farro, a trip to the Mediterranean
Farro is the perfect vehicle for a recipe like that. You can even cook it ahead of time, pop it in the fridge days where you have no desire to boil anything. If you haven’t had it before, you’re seriously missing out in the grain department!
It’s been a staple of Italian cuisine for a very long time, and with the mediterranean theme in mind, I started pulling together flavors that would complement its tender & chewy nature. As far as taste goes, most people say farro is pretty neutral, though I’d argue it does have a slightly nutty flavor to it.
This is great news, in any case, for all your bowl-crazy people out there. Put simply, it’ll go well with just about any produce and just about any sauce.
A twist on a classic: Greek Salad
We’ve all had greek salad before, and although this recipe doesn’t feature most of its quintessential ingredients — no tomatoes or olives to be found — it does feature its summer quenching zing & spicy notes of oregano.
Then the twist: stinging nettles. They are a somewhat mysterious good-for-everything plant. Though I agree it’s not the most common of ingredients, it is, in my opinion, a pantry item that everyone should explore. Especially women, as it’s loaded with iron. I suggest you get it in dried form (like I used in this recipe) as it can be incredibly difficult to find it fresh unless you’re growing it yourself. It has a very green taste, for lack of better words. Some describe it as the lovechild of spinach and artichoke, though in this context I find it is overall more of a mild greenery taste.
Should you decide that you do not want to be bothered with it at all, though I really suggest you give it a try, you can substitute it for dried parsley, or even chopped up fresh spinach.
1 C Farro
¼ C nettles
¼ C pumpkin seeds
¼ C crumbled feta
4 lebanese cucumbers
2 sweet red peppers
1 T oregano
2 T white wine vinegar
4 T olive oil
A pinch of salt
5 MIN PREP + 45 MINS COOK
Cook your farro with 4 C of water and a pinch of salt for about 45 minutes, it should be tender but firm.
While it’s cooking, chop your cucumbers & peppers.
When your farro is ready, let it cool (or rinse it under cool water to accelerate the process).
Place half of the farro & half of the toppings in a bowl, repeat for the second bowl then drizzle with olive oil, a pinch of salt & white wine vinegar.
Toss well before eating & enjoy!