Have you ever heard of farro? I have seen it in passing at company potlucks, and anytime someone contributed a farro salad, it never looked appealing or appetizing. To be honest, company potlucks are always a hit or miss anyway so farro kind of fell to the bottom of my “foods to try” list. While looking for new recipes and constantly trying to satisfy my endless craving for Mexican food and flavor combinations, I decided to make a burrito bowl for dinner. I didn’t want to use rice, I was over quinoa for the moment, and believe it or not, I only chose farro because it was on sale at the grocery store.
Similar to quinoa and rice, farro is a grain that is sold dried, and you prepare it the same way as rice and quinoa – cook in water until soft. Farro is high in fiber, protein, vitamins, minerals, and antioxidants. Once cooked, it has a hearty, chewy consistency and reminds me of the old-school cereal Honey Smacks. Anyway, for this particular burrito bowl situation, after cooking the farro, I added roasted peppers and onions, a corn and jalapeño mixture, grilled chicken and sliced avocado. I also topped it with a chipotle mustard sauce from Terry Black’s BBQ that I purchased when I was in Austin, Texas (their BBQ is amazing!!).
I have to say that the final product was pretty damn delicious and I would definitely make it again. I think my husband added cheese to his bowl, but I don’t think it was necessary. Maybe the next time I’ll add black beans to keep with the Southwestern theme or add something colorful like purple cabbage or shredded carrots. The image below is from a recipe from Mid-Life Croissant that I based my burrito bowl on, as this is basically how my bowl turned out. Isn’t it pretty and delightful? What type of things would you add to your bowl?
SOUTHWESTERN FARRO BOWL
