Having discovered farro a short while ago, I can’t seem to get enough of it! This dish was really good, and it was a nice change from the typical rice bowl. I didn’t have the recipe for the roasted veggies (they were on another page and I had recycled the magazine already), so I just roasted some veggies with some Italian seasoning. My son doesn’t like queso fresco, so I used feta instead.
Farro Burrito Bowls
(Cooking Light, July 2017)
time needed: 25 min.
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons honey
3/4 teaspoon ancho chile powder (I omitted)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups cooked farro
2 cups grilled vegetable mixture from (grilled caponata panini), coarsely chopped
1 (15-oz.) can unsalted black beans, rinsed and drained
3 ounces queso fresco, crumbled (about 3/4 cup)- I used feta
1 medium avocado, sliced
Combine first 7 ingredients in a medium bowl, stirring with a whisk. Reserve 1 1/2 tablespoons cilantro mixture. Add farro to remaining cilantro mixture; toss to coat.
Divide farro mixture, chopped grilled vegetables, beans, cheese, and avocado among 4 shallow bowls. Drizzle with reserved 1 1/2 tablespoons cilantro mixture. Serve with lime wedges.