Steamed Sweet Potatoes Stuffed with Farro
Ingredients
Lemon wedges (for garnish)
3 tablespoons honey (for garnish)
1/4 cup crumbled feta (for garnish)
1 lemon (zested)
1/4 cup crumbled feta (for filling)
1 tablespoon lemon juice
1 tablespoon honey (for filling)
Sea salt (to taste)
1/4 cup cashews (roughly chopped)
1/4 cup chopped parsley (plus extra to garnish)
1/2 cup diced onion
3 Tbsp. butter (or olive oil, divided)
2 medium sweet potatoes (scrubbed, halved or chopped into large pieces)
1 cup farro (180g, uncooked, rinsed)
Step by step
Special Equipment: KitchenAid® Grain and Rice Cooker; 12” (30 cm) skillet
Using the KitchenAid® Grain and Rice Cooker, select the Farro menu option and set cooking liquid to water. Choose "regular" to confirm the texture setting. Before starting the cooking cycle, place the sweet potato chunks into the steamer basket over the farro. Steam the sweet potatoes until fork tender (30-35 minutes) during the farro cooking time.
While farro finishes cooking, place the sweet potato chunks into a bowl along with honey, lemon zest, lemon juice, crumbled feta and a bit of sea salt. Mix together until combined but not totally mashed.
When the farro is finished cooking, heat the skillet on medium heat. Add 2 tablespoons of
butter or oil to the pan and swirl to coat. Add the diced onions, parsley, and crushed cashews.
Sauté for 2-3 minutes, or until onions are translucent, stirring occasionally, then add the last
tablespoon of butter and the cooked farro. Stir together to incorporate, reduce heat to medium, and allow to cook for an additional 2-3 minutes (stirring occasionally). Add salt to taste. Remove from heat.
Spread sweet potatoes onto a large serving platter and mound the prepared farro on top. Sprinkle with additional feta, a bit of chopped parsley, and a drizzle of honey.
Serve warm with wedges of lemon.
PRO TIP: Save any leftover farro stuffing to incorporate into scrambled eggs or a salad.