Ingredients
1 cup dry farro, rinsed
2 medium sweet potatoes, chopped into large pieces to fit
3 tablespoons butter or olive oil, divided
½ cup diced onion
¼ cup chopped parsley, plus extra to garnish
¼ cup cashews, roughly chopped
Sea salt to taste
1 tablespoon honey
1 tablespoon of lemon juice
¼ cup crumbled feta
Zest of a lemon
For Garnish:
¼ cup crumbled feta
2-3 tablespoons honey
Lemon wedges
Step by step
Using the KitchenAid® Grain and Rice Cooker, select the Farro menu option. Add the specified amount of farro and select NEXT
Set cooking liquid to water. Add the recommended amount of water to reach “regular” texture. Before starting the cooking cycle, place the sweet potato chunks into the steamer basket over the farro. Steam the sweet potatoes until fork tender (40-45 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.
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