Hearty Autumn Farro with Sweet Potatoes

You can substitute more olive oil for the butter to make this vegan.

Rinse farro, place in saucepan and cover with 1.5 inches of water, then add wine and salt. Bring to a boil and reduce heat to a simmer. Cook farro uncovered until all water has boiled away, about 20-30 minutes.

While farro boils, heat a skillet over medium heat. Add one tablespoon butter and olive oil. Toss sweet potatoes with salt, pepper and chopped rosemary. Brown potatoes in the skillet, turning once or twice, 10-15 minutes.

To serve, divide farro and mix in one tablespoon of butter to each portion. Place browned potatoes on top.