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Farro Bowl

Farro bowl
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5 from 2 reviews

This hearty farro bowl recipe is packed with Mediterranean flavors! Juicy tomatoes, crisp cucumbers, briny olives, and a creamy dressing make a satisfying grain bowl that’s the perfect meal for summer or any season.

Ingredients

Scale

For the farro

  • 1 cup uncooked farro, pearled or semi-pearled (not whole)
  • ¾ teaspoon kosher salt, divided
  • 2 tablespoons chopped fresh herbs (parsley, dill or cilantro)
  • 1 garlic clove, minced
  • 1 tablespoon butter or olive oil

For the bowl

  • 15-ounce can chickpeas
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon each cumin and coriander
  • 1/4 teaspoon each smoked paprika and onion powder
  • 1/2 teaspoon kosher salt
  • 2 cups cherry tomatoes, sliced in half
  • 1 English cucumber, chopped
  • 1 handful olives, sliced in half
  • 1 handful baby greens (like arugula)
  • Feta cheese, to serve (optional)

Hummus Dressing

  • 1/2 cup high quality hummus (avoid Sabra)
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice (more water if necessary)

Instructions

  1. Rinse the farro under cold water in a fine mesh strainer. In a large saucepan, place the farro, 3 cups water and ½ teaspoon of the kosher salt and bring it to a boil. Reduce the heat to a simmer, cover, and cook until the grains are tender, about 15 to 20 minutes for pearled farro and 25 to 30 minutes for semi-pearled farro. Taste test a grain to see if it is tender (if the package is unmarked, just cook until tender). Drain any excess water. Add the additional ¼ teaspoon salt and olive oil or butter. Stir in the minced garlic and herbs. Taste and add additional salt if desired.
  2. Drain and rinse the chickpeas. Mince the garlic. In a small bowl, mix the cumin, coriander, smoked paprika, onion powder, and salt. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns. Add the chickpeas, spices, salt, and several grinds of black pepper. Cook 2 minutes until warmed through.
  3. Make the hummus dressing by mixing together the ingredients in a medium bowl. Taste and if desired, you can add a pinch or two of salt or sugar.
  4. Place the green in a shallow bowl (if using), then the farro, tomatoes, cucumbers, chickpeas, and olives. Top with feta cheese, if using, and drizzle with hummus dressing.

Find it online: https://www.acouplecooks.com/farro-bowl/