Farro Bowls Recipes
FARRO BOWLS
Steps:
- For the farro and sweet potato: Bring a large pot of salted water to a boil. Add the pearled farro and cook to your desired texture, about 10 minutes. Drain, rinse under cold water, drain again and set aside.
- Heat the olive oil in a medium skillet over medium-high heat. Add the sweet potatoes, season with salt and pepper and cook, stirring occasionally, until cooked on all sides, 5 to 7 minutes. Remove from the heat and set aside.
- For the pickled onions: Combine the vinegar, 1/2 cup water, mustard seeds, black peppercorns, sugar and salt in a medium saucepan over high heat. Bring to a boil and cook until the sugar and salt are dissolved, about 3 minutes. Remove from the heat. Place the onions in a medium heatproof bowl. Strain the vinegar mixture over the onions and let sit until ready to use.
- For the vinaigrette: Whisk together the orange juice, apple cider vinegar, whole-grain mustard and honey in a medium bowl until smooth. Slowly whisk in the olive oil and season with salt and pepper. Set aside.
- For the build: Combine the cooked farro with the baby kale in a large bowl. Drizzle with 3/4 of the dressing. Season with salt and pepper and toss until evenly coated. Divide into 4 serving bowls.
- Divide the sweet potatoes, cucumbers, cherry tomatoes, feta, avocado and 1 cup of the pickled onions evenly among the bowls. Drizzle with the remaining dressing.
FARMERS MARKET FARRO BOWLS RECIPE
Set yourself up for success: The farro, tofu, eggs, dressing, and pickles can all be made up to five days ahead.
Provided by Christina Chaey
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pour farro into a medium saucepan of boiling salted water, reduce heat, and simmer, stirring occasionally, until tender, 25-30 minutes. Drain farro and spread out on a rimmed baking sheet; let cool.
- Meanwhile, using a slotted spoon, carefully lower eggs into a small saucepan of boiling water and cook 6½ minutes for an oozy, jammy yolk or 7 minutes for a slightly firmer middle. Transfer eggs to a bowl of ice water with slotted spoon and let sit until cool enough to handle, about 2 minutes. Remove eggs from ice water; peel and slice in half lengthwise.
- Pack radish slices into a pint jar. Whisk vinegar, 1 Tbsp. sugar, 1 tsp. salt, and ½ cup hot water in a small bowl until sugar and salt are dissolved. Pour brine over radish slices; let cool. Cover and chill at least 1 hour before using.
- Cut tofu crosswise into ½"-thick slabs, then cut each slab on a diagonal to create 2 triangles. Pat dry with a clean kitchen towel. Heat 2 Tbsp. grapeseed oil in a large nonstick skillet over medium-high. Add tofu in a single layer, season with salt, and cook, undisturbed, until golden brown underneath, about 4 minutes. Turn over and cook until golden brown on second side, about 4 minutes. Transfer tofu to a plate; reserve skillet (no need to wipe out).
- Whisk lime juice, gochujang, mayonnaise, ¼ cup grapeseed oil, 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, and remaining 1 Tbsp. sugar in a small bowl. Taste; season with salt if desired.
- Heat remaining 1 Tbsp. grapeseed oil in reserved skillet over medium-high. Add zucchini, season with salt, and cook, tossing just once or twice, until tender and blistered in spots, about 4 minutes. Add remaining 1 tsp. soy sauce and 1 tsp. sesame oil and toss to coat. Transfer to a plate.
- To serve, divide farro among bowls. Arrange eggs, drained pickled radish, tofu, zucchini, and raw vegetables of choice on top as desired. Drizzle each bowl with a few spoonfuls of dressing to your liking.
GARDEN FRESH FARRO BOWL WITH BALSAMIC DRESSING
I make farro bowls all the time since reading an article about how good farro is for our bodies. Plus, after having kids, I had a few extra pounds to loose. Any variety of vegetable would work for this so make it your own.
Provided by tcasa
Categories Main Dish Recipes Bowls
Time 10m
Yield 2
Number Of Ingredients 12
Steps:
- Place cooked farro into a bowl. Add tomato, cucumber, bell peppers, avocado, and olives. Top with feta cheese.
- Combine olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a lidded jar. Shake until dressing is well combined. Drizzle 1 to 2 tablespoons of dressing on top of bowl.
Nutrition Facts : Calories 849.9 calories, Carbohydrate 50.6 g, Cholesterol 25.2 mg, Fat 71 g, Fiber 5.2 g, Protein 11.5 g, SaturatedFat 13.1 g, Sodium 769.1 mg, Sugar 5.9 g
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From cookinglight.com
Servings 4Calories 452 per servingTotal Time 25 mins
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Servings 4Calories 452 per servingTotal Time 25 mins
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