FARRO SALAD BOWL

Just returned from an incredible two weeks of vacation with Guinea Pig, the HusB in Australia and Bali.

 

It was so memorable. Even people watching the rushed urban 9-5’ers on a weekday was just as fun as biking through a rice paddy field, snapping pictures of the Bondi beach surfers, four-wheeling off road in the Daintree rainforest, or wrestling with macaques for a slice of white bread on top of an active volcano. As wonderful as all of those experiences were, the food scenes in Sydney, Port Douglas & Ubud were almost as thrilling as the excursions we were lucky enough to experience.

So yes as planned, it was a deliciously decadent trip. Not only did I avoid eating salads. It practically offended me as a menu option. I would never dare even consider eating something so responsible on vacation. Trip eating is the best as it’s basically a nutritional write-off. One morning the homemade breadbasket included English muffins, sticky buns and croissants. I had both an English muffin and croissant like it owed me after eating my avocado on toast. Again this was after the toast.

Now it’s time to repent my gluttonous sins. And my penance is eating bowls of whole grains with various colourful vegetable toppings. I chose farro because it was either that, or this bag of unmarked yellow grains that I think might be chickpea flour. I need to go grocery shopping. And yes I need to label my Bulk Barn purchases.

makes 4-5 servings
INGREDIENTS:
1/2 butternut squash, pre cut into large cubes
1 whole chicken, butchered
1 tbsp jerk seasoning paste
1 1/2 tbsp dried oregano, salt, pepper
olive oil

2 C dried farro
6-8 pieces of bok choy
2 C mushrooms, sliced
2 carrots, julienned thin
1 C sugar snap peas, sliced lengthwise (remove the string)
1 green onion, diced
3 radishes, sliced thinly
beet slaw: 2 beets, shredded (add 2 tbsp of orange juice & pinch of salt)

INSTRUCTIONS:
1. Preheat oven to 425. Coat chicken pieces in jerk paste & dried oregano.
2. In a large roasting pan, put in parchment and add butternut squash. Drizzle a little olive oil, half the dried oregano, salt and pepper. Add the chicken pieces right on top skin side up. Add the rest of the dried oregano. Bake for 45 minutes until chicken is cooked through. You may want to remove chicken and let it rest covered and then continue to bake butternut squash for another 5-10 minutes.
3. While chicken is baking, cook farro according to package directions.
4. In another pan, saute mushrooms and then use the same pan for bok choy.
5. In a bowl, add farro. Top with bok choy, mushrooms, butternut squash, carrot, jerk chicken, radish and orange beet slaw.

Enjoy often and your pants will fit again in like 5 days…

© 2017 Michelle Li / miliSashimi