If you compare my version of the recipe with the original (linked above), you'll see I tried to save all the flavors present while pairing down the number of dirty pots and tedious steps to follow, a consistent complaint I have about the magazine. I also bumped up the bacon content, so you're welcome.
I usually eat salads for dinner, and this is a nice variation on the usual cold vegetables doused in vinegar when the house is feeling particularly drafty.
Warm Farro with Winter Vegetables
- zest of 1 orange
- 6 ounces kale, stems and center ribs discarded and sliced into thin ribbons (chiffonade)
- 1 cup farro
- 1/2 pound Brussels sprouts, thinly sliced
- 4 tablespoons plus 1 teaspoon extra-virgin olive oil
- 5 ounces cauliflower, cut into 1-inch florets (about 1 1/2 cups)
- 1 1/2 celery ribs, cut into 1-inch matchsticks
- 1 1/2 cups cubed (about 1/2-inch), peeled butternut squash (from a 1 1/4-pound squash)
- 2 slices bacon (optional), cut into small pieces
- Freshly ground black pepper
- red wine vinegar
Bring 1 large pot of salted water to a boil. Add farro and cook, stirring occasionally, until farro is tender yet still firm, 20 to 25 minutes.
While farro is cooking, set up a steamer insert (the kind that sits on top of the pot) filled with the Brussels sprouts, cauliflower, and celery and cook over the farro. Check occasionally; depending on how firm you want them, veggies should be done in 15-20 minutes. (If you don't have this kind of steamer, bummer for you--get one at Ikea. For now, you can do it in a separate pot.)
Meanwhile, heat the oven to 375F. Line a baking sheet with foil and scatter the cubed squash and bacon in a single layer. Bake until squash is tender and bacon is crisp, about 25 minutes.
In the last 5 minutes of cooking the farro, stir in the sliced kale, and continue to boil until farro is done and kale is a bit wilted. This is a good time to check the doneness of your steamed vegetables so that they don't get too mushy.
Drain the farro and kale and place in a large serving bowl along with the steamed vegetables, orange zest, bacon (go ahead and throw a little bit of the grease in there, too) and squash; stir to combine. Season with salt and freshly ground black pepper, drizzle with red wine vinegar, and enjoy!