Author Liz Bergstrom
A delicious mix of hearty grains and sweet potato, with a tangy sweet & salty dressing. Edamame, immature soy beans, are located in the freezer section of the grocery store and are a decent source of protein, while also being high in Vitamin K, fiber, and antioxidants.
1 cup Farro
3 cups water
1 teaspoon salt
1 large sweet potato peeled and cubed into bite sized pieces
1/2 shallot minced
2 Tablespoons Caramelized Garlic infused olive oil
1/2 cup Edamame, thawed
1 Tablespoon Sesame Seeds
2 tablespoons almond butter or peanut butter
1/2 clove garlic minced
2 Teaspoons grated fresh ginger
2 Tablespoons Mirin or other rice wine
2 Tablespoons Black Garlic and Tamari Balsamic vinegar
1 Tablespoon toasted Sesame Oil
Pepper (to taste)
Cook Farro in a medium saucepan with water and salt. Bring to a boil, and then lower heat and cook for 30 minutes. Drain excess water when done. You can also cook Farro in a multi cooker on high pressure setting for 6 minutes.
While the Farro is cooking, peal and cube the sweet potato.
Toss sweet potato with the shallot and oil in a large skillet. Sauté over medium heat until the potatoes are just tender, they should still have a little crunch to them and be slightly caramelized.
Whisk the dressing ingredients together and set aside.
When the Farro is done, drain and rinse.
Add Farro, edamame, and sesame seeds to the skillet with the potatoes, pour dressing over.
Serve with Cilantro and lime wedges
This salad is good hot or cold. Add a protein, like grilled salmon or chicken for a complete meal. The dressing makes a great marinade if you leave out the nut butter. Just double the dressing recipe without the nut butter. Divide in half. Add nut butter to half, and the other half use as a marinade.