When you first work with highly flavored vegetables and grains, there’s little need to get too fussy. (That’ll come.) It’s important to let them first stand on their own. By combining whole-grain farro with crunchy nuts and tart dried apricots, we’re letting these ingredients speak for themselves, as it were. That said, you also have to think about balance. So the surprise here that lets all three take equal billing is the bitterness in the two green vegetables: the Brussels sprouts and the arugula. Think of it this way: A bitter aperitif like Campari is said to set the stage for sweeter flavors to come in the dinner ahead. That’s happening here, all on one plate.
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