As the sun began to set on a warm summer evening, I found myself wandering through the local farmer’s market, enchanted by the vibrant colors and enticing aromas surrounding me. My heart danced as I spotted luscious heirloom tomatoes, vibrant bell peppers, and fragrant herbs that beckoned to be transformed into something exceptional. This inspired me to create a dish that celebrates the flavors of summer – the Farro Fiesta Bowl. Farro, an ancient grain with a nutty flavor and chewy texture, becomes the star of this dish, complemented by roasted veggies and a zesty citrus vinaigrette that brings everything together.
Ingredients
1 cup farro
2 cups vegetable broth
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, sliced
1 red onion, diced
2 cups cherry tomatoes, halved
3 tablespoons olive oil
Salt and pepper to taste
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 avocado, sliced
Fresh cilantro, for garnish
Citrus Vinaigrette
Juice of 1 orange
Juice of 1 lemon
1 tablespoon honey or maple syrup
1/4 cup olive oil
Salt and pepper to taste
Instructions
Begin by rinsing the farro under cold water. In a medium saucepan, combine the farro and vegetable broth. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 25-30 minutes, or until tender. Drain any excess liquid and set aside.
While the farro is cooking, preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced red and yellow bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, salt, pepper, smoked paprika, and garlic powder. Spread the veggies out in a single layer and roast in the oven for 20-25 minutes, or until they are tender and slightly caramelized.
For the citrus vinaigrette, whisk together the orange juice, lemon juice, honey (or maple syrup), olive oil, salt, and pepper in a small bowl until well combined.
Once the farro and veggies are ready, it’s time to assemble your Fiesta Bowl. In a large mixing bowl, combine the farro and the roasted vegetables, gently folding them together. Drizzle the citrus vinaigrette over the mixture, tossing to coat everything evenly.
To serve, spoon the farro and veggie mixture into bowls. Top with sliced avocado and garnish with fresh cilantro for a burst of color and flavor. This dish is perfect for a light dinner or as a vibrant side at your next gathering.
As I savored each bite of the Farro Fiesta Bowl, the flavors danced on my palate, evoking memories of that delightful evening at the market and the joy of creating something truly special. May this recipe bring a taste of summer and a sprinkle of joy to your table!