Roasted Grapes, Onions, and Farro

I watched Martha Stewart one evening on "Create TV" and she made this unusual dish.  I've cooked it many times because I really like the combination of savory and sweet. 

 Farro is an interesting grain that reminds me of barley.  It's chewy and dense and adds texture to this dish.  You could substitute rice, quinoa, or another grain instead.

 Here's Martha's version of

Roasted Grapes, Onions and Farro.

Rinse a bunch of red seedless grapes and put them on a baking pan.  Slice a sweet onion and add to the grapes.  Drizzle olive oil enough to coat.  Roll everything around to cover with the oil.  Sprinkle liberally with salt and pepper.  Bake at 375 degrees for 45-60 minutes until grapes have split, juice is running, and the onions are cooked well.

I cooked a cup of farro as directed on the package and tossed it with the roasted grapes and onions.  Martha Stewart served this over a bed of dark salad greens.  I served this to friends and kept the greens separate.  They composed their own plate.  It was a hit!