Kale, Roasted Brussels Sprout, and Farro Salad

1 pound Brussels sprouts
1 small onion
Olive oil
Salt and pepper
4 to 5 cups vegetable stock
1 cup farro
Salt and pepper
2 teaspoons dried basil
2 teaspoons dried oregano
Balsamic reduction
2 to 4 ounces kale
Extra-virgin olive oil

Heat oven to 400° F.  

Trim the ends of the Brussels sprouts, and remove any yellow or brown outer leaves.  Cut large sprouts in half.  Cut onion into large dice.  Toss Brussels sprouts and onions in a bowl with 3 tablespoons olive oil and generous pinches of salt and pepper.  Spread vegetables in a baking dish and roast for 20 to 30 minutes, or until golden brown.

Meanwhile, bring 4 cups vegetable stock to a boil.  Add farro and reduce heat slightly.  Stir in basil and oregano.  Partially cover; cook for 12 to 15 minutes, or until tender.  Add vegetable stock as needed, so that some liquid remains with the farro when cooking is complete.  Season with salt and pepper to taste.  Add balsamic concentrate.  

Chop kale roughly, or slice it into ribbons.  

Combine roasted Brussels sprouts and onions, cooked farro, and kale, in a bowl.  Stir in extra-virgin olive oil to taste.

Serves 2 to 4.

Recipe by me!