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From the food editor: A wholesome bowl to counteract all of the comfort foods of 2017

Balsamic-Honey Farro Bowl. Photo by Michelle Stark, Times Food Editor.

Balsamic-Honey Farro Bowl. Photo by Michelle Stark, Times Food Editor.

A couple weeks ago, I was listening to a podcast while cooking. I do this a lot. It's how I pass the time in a quiet kitchen. (Though I need more food podcasts to listen to — let me know if you have any suggestions.)

It was an episode of the New York Times' Still Processing podcast, with pop culture writers Wesley Morris and Jenna Wortham. They talk about everything, from Oscar-nominated movies to race in America to making turkey gravy.

This particular episode from Feb. 16 included a segment from the Times' food reporter Tejal Rao, who was there to talk about comfort food. Specifically, what the term means and how it applies to food in different cultures.

Rao read a list of comfort food dishes she had collected in a casual survey of people she knew, and found that, even across cultural lines, most of them contained the same kind of ingredients (overwhelmingly, rice).

There's just something about salty starches and luxurious baked goods that have a way of bypassing our rational thoughts and going straight to the emotional centers of our bodies in need of nourishment.

It was at this point in the podcast that I stopped to think about my eating and cooking habits the past two months. I've made three cakes (two were for birthdays, but still). Ham and cheese scones. Lemon poppyseed muffins. Ricotta gnocchi.

There seemed to be a natural bend toward foods that make me feel good, that induce warm feelings and full bellies. That the trend was more pronounced during the first two months of what has been a fraught and fractured 2017 surely isn't a coincidence.

For March, I'm making a commitment to be more cognizant of the comfort food cravings and indulge only in moderation. We'll see how it goes. Healthy, satisfying dinners help, and so the recipe featured here will definitely be in the new rotation.

In a sense, it's a comforting dish. For one thing, it's a bowl, which for some reason always feels more fun to eat from than a plate.

The recipe calls for cooking each ingredient separately, then building the bowl to create a multi-layered, very flavorful final product. The first time I made it, I topped it with pickled shallots and that's it. The next time, I added some thick Parmesan shavings, which made the whole thing feel more decadent than it had any right to. You could use rice in place of the farro, or any grain you have.

Make sure to generously salt and pepper the dish as you go; the simple spices provide a contrast to the sweet (but quite light) honey sauce. It's one way to trick your mind into thinking you're eating something bad for you — a quick way to make yourself feel good.

easy

Balsamic-Honey Farro Bowl

Ingredients

  • ¾ cup farro
  • 1 ½ cups water
  • ¼ teaspoon salt
  • Handful of baby spinach
  • 2 large carrots
  • 1 cup Brussels sprouts
  • 2 shallots
  • 1/4 cup rice wine vinegar
  • Olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • ¼ cup pecan halves
  • Shaved Parmesan cheese

Instructions

  1. Bring a small pot with farro, water and salt to a boil. Reduce to a simmer, cover and cook until tender, 18-22 minutes. Drain in wire-mesh strainer (there may not be any excess water). Return to pot and return pot to medium heat. Stir in spinach and 2 teaspoons olive oil. Cook until spinach is wilted, 1 to 3 minutes. Season with pinch of salt and pinch of pepper and remove from burner. While farro simmers, prepare the other ingredients.
  2. Preheat oven to 400 degrees. Peel carrots, and using peeler, shave into long, thin ribbons. Discard top. Trim bottoms off Brussels sprouts and quarter. Peel and slice shallots into very thin rounds.
  3. In a small mixing bowl, combine shallots and rice vinegar. Set aside to pickle at least 15 minutes.
  4. Place carrot ribbons on a baking sheet covered with foil and coated with cooking spray. Toss with 1 teaspoon olive oil, ¼ teaspoon salt and a pinch of pepper and spread into a single layer. Roast until lightly browned, 6 to 8 minutes.
  5. Place a medium non-stick pan over medium heat. Add 1 teaspoon olive oil and Brussels sprouts to hot pan. Cook, stirring occasionally, until browned and tender, about 7 minutes. Season with ¼ teaspoon salt and a pinch of pepper. Remove to plate and reserve pan.
  6. Return pan used to cook Brussels sprouts to medium-high heat. Add balsamic vinegar and honey and bring to a boil. Boil, stirring occasionally, until reduced to a syrup, 3 to
  7. 5 minutes. Remove from burner. Add Brussels sprouts and toss to coat in syrup.
  8. Divide farro-spinach between two bowls. Top with roasted carrot ribbons and Brussels sprouts. Garnish with pecan halves, pickled shallots and cheese. Serves 2.
Source: Adapted from Home Chef

From the food editor: A wholesome bowl to counteract all of the comfort foods of 2017 02/27/17 [Last modified: Friday, February 24, 2017 5:00pm]
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