LEMON GARLIC SHRIMP & FARRO BOWLS

Farro is a hearty, chewy grain with a lovely nutty flavour. Grain bowls make dinner easy and this one is perfect with a crisp glass of Pecorino Pinot Grigio.

INGREDIENTS: 1 ½ cups dry farro 3 tbsp olive oil, divided 1 tbsp minced garlic 1 tbsp finely grated lemon zest and lemon juice 1 tsp dried oregano Pinch hot pepper flakes 1 lb large shrimp, thawed and peeled, tails removed 1 bunch kale, stemmed and torn (about 8 cups) Salt and pepper 1 ½ cups grape tomatoes, halved Crumbled feta cheese and quartered black olives

METHOD: Yield: 4 servings

Cook farro in a large pot of boiling salted water according to package directions or until tender. Drain well. Meanwhile, whisk 2 tbsp olive oil with garlic, lemon zest, lemon juice, oregano and hot pepper flakes. Add shrimp and toss to coat. Heat remaining oil in a large skillet over medium heat. Add kale; cover for 1 minute. Season with salt and pepper. Cook, stirring often, until wilted. Remove to bowl and reserve. Increase heat to medium-high. Add shrimp with marinade and cook, stirring often, for 2 to 3 minutes or until shrimp are pink. Add tomatoes and cook for 1 minute to warm slightly. Return kale to skillet; toss to coat. Divide hot farro between serving bowls. Top with skillet shrimp mixture. Garnish with feta and olives to taste.

IP: Replace farro with 3 cups of another grain such as hot cooked barley, brown rice or quinoa.