Swiss Chard Feta Farro Bowl

Farro is not something I cook with often, but when I was taking a break from quinoa, I turned to farro as a heartier alternative that happened to be perfect for a winter, workday lunch. I am meticulous about bringing my own lunches to work- only straying after the occasional long weekend or dinner out (which kept me out of the kitchen and behind on food prep!). This dish is a cross between a warm salad and a pasta. It’s both filling and flavorful when reheated. Make ahead and enjoy three lunches on the same meal-prep!

·         Swiss Chard

·         Feta

·         Kalamata Olives

·         Farro

·         Lemon

·         Olive Oil

1.      Add 2 cups of dry farro and 4 cups of chicken stock to a pot, cover and bring to a boil. Continue to soft boil for 10 minutes, then remove from heat but keep covered for 5 minutes while additional liquid is absorbed.

2.      Meanwhile, wash and slice 2 bunches of Swiss chard into narrow shreds. Heat a saucepan to medium heat, and add your Swiss chard. Drizzle with olive oil and sauté until just wilted, then remove from heat.

3.      Drain any additional liquid from the Farro and add to a large bowl. While the farro is still warm, add juice from ½ of a lemon and ¼ cup olive oil. Toss to evenly coat. The key to a great bowl (quinoa, farro or other), is to put the dressing on when the dish is HOT! I don’t know why it matters, but it does. Trust me on this one.

4. Add Swiss chard, chopped Kalamata olives, and 3 ounces of crumbled feta cheese to the farro. Toss to coat evenly and enjoy right away or throughout the week at your desk!