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Farro Burrito Bowls

Photo: Caitlin Bensel
Active time 15 mins
Total time 25 mins
Yield

Serves 4 (serving size: 2 cups)

This colorful grain bowl is a great make-ahead option for lunches or warm summer evenings. To cook the farro, simmer 1 cup uncooked unpearled farro in about 6 cups water for 25 minutes or until slightly chewy, and then drain, cool, and refrigerate. The bowls are delicious at room temperature, but you can also heat the beans with a splash of chicken stock and reheat the vegetables in a sauté pan with 1 or 2 teaspoons of oil. Cold eggs are best for soft-boiling so the yolk stays slightly runny after the whites are set. Add straight from the refrigerator once the water starts to boil.

Ingredients

  • 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
  • 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)
  • 1 medium avocado, sliced
  • Lime wedges

Nutrition Information

  • calories 452
  • fat 24.8 g
  • satfat 5.4 g
  • monofat 14 g
  • polyfat 2.9 g
  • protein 16 g
  • carbohydrate 53 g
  • fiber 13 g
  • cholesterol 15 mg
  • iron 2 mg
  • sodium 614 mg
  • calcium 195 mg
  • sugars 7 g
  • Est. Added Sugars 3 g

How to Make It

  1. 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.

  2. 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.