Breakfast · 35 min · italian

Farro Bowl with Roasted Grapes and Thyme

✓ USDA-verified nutrition data

Ingredients

• 3/4 cup Farro
• 1.5 cups Red grapes
• 1 tbsp Fresh thyme
• 1 tbsp Olive oil
• 1 tsp Balsamic vinegar
• 1/4 cup Walnuts
• 1 cup Arugula

Steps

1. Heat the oven to 425F.
2. Toss the grapes with olive oil, thyme leaves, and salt on a sheet pan.
3. Roast 15 minutes until the grapes slump and char at the edges; they turn jammy and intensely sweet.
4. Meanwhile simmer the farro in salted water 25 minutes until chewy-tender with a bite; drain well.
5. Toast the walnuts in a dry pan 3 minutes until fragrant.
6. Toss the warm farro with the roasted grapes and all their pan juices plus the balsamic.
7. Fold in the arugula to wilt slightly and top with walnuts.

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