Citrus Herb Farro Bowl (Printable Version)

Nutty farro, crisp radishes, fresh herbs and avocado with zesty citrus dressing for a bright Mediterranean bowl.

# Ingredient List:

→ Grains

01 - 1 cup farro, rinsed
02 - 2 1/2 cups water
03 - 1/2 teaspoon salt

→ Vegetables

04 - 1 cup radishes, thinly sliced
05 - 1 small cucumber, diced
06 - 1 avocado, sliced
07 - 2 cups baby arugula or mixed greens

→ Herbs & Aromatics

08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh mint, chopped
10 - 2 tablespoons fresh dill, chopped
11 - 2 green onions, thinly sliced

→ Citrus Dressing

12 - 1/4 cup extra-virgin olive oil
13 - 2 tablespoons freshly squeezed orange juice
14 - 1 tablespoon freshly squeezed lemon juice
15 - 1 teaspoon orange zest
16 - 1 teaspoon honey or maple syrup
17 - 1/2 teaspoon Dijon mustard
18 - Salt and freshly ground black pepper, to taste

→ Toppings

19 - 1/4 cup feta cheese, crumbled (optional)
20 - 2 tablespoons toasted pumpkin seeds or sunflower seeds

# How to Make It:

01 - In a medium saucepan, combine the farro, water, and salt. Bring to a boil over medium-high heat, then reduce to low. Cover and simmer for 25 to 30 minutes, until the farro is tender. Drain any excess water and allow to cool slightly.
02 - While the farro cooks, thinly slice the radishes, dice the cucumber, slice the avocado, and set aside.
03 - In a small mixing bowl, whisk together the olive oil, orange juice, lemon juice, orange zest, honey or maple syrup, Dijon mustard, salt, and black pepper until the dressing is emulsified.
04 - In a large mixing bowl, add the cooked farro, radishes, cucumber, arugula, parsley, mint, dill, and green onions. Drizzle with the citrus dressing and toss gently to ensure even coating.
05 - Evenly divide the mixture among serving bowls. Garnish each with avocado slices, crumbled feta (if using), and toasted seeds.
06 - Serve immediately, or refrigerate for 30 minutes if a colder bowl is preferred.

# Expert Advice:

01 -
  • The farro gives you that satisfying chewy comfort while staying surprisingly light
  • Every forkful delivers three kinds of fresh herbs that make your whole kitchen smell amazing
  • You can prep everything ahead and assemble it in five minutes when hunger hits
02 -
  • The farro continues absorbing dressing as it sits, so do not be afraid of what seems like too much liquid at first
  • Wait to add the avocado until just before serving to prevent it from browning or becoming mushy
03 -
  • Rinse your farro under cold water before cooking to remove any dusty starch that might make it gummy
  • Use a vegetable peeler to create long, elegant ribbons of cucumber instead of dice for a restaurant worthy presentation

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