By: Chef Laura Bonicelli
My Mexican Farro Bowl is a Fusion of the nutrient-rich grain farro and bold traditional Mexican flavors.
The Nutritional Powerhouse Base
🌶️🍯🌿🇲🇽 The foundation of this dish is farro, an ancient grain known for its chewy texture and nutritional benefits. Farro acts as a sponge, soaking up the tangy lime juice and ancho chili, while providing a satisfying bite that’s both nutrient-rich and flavorful.
Textures and Tastes:
Each vegetable in this bowl contributes to a rich variety of tastes and textures. Roasted eggplant, bell peppers, zucchini, and squash offer a sweet contrast to the dish, each adding a unique flavor and boosting the bowl’s visual appeal.
The Art of Dressing:
The ancho chili powder introduces a smoky element, while the lime juice brightens the profile. The dressing, enhanced with honey and cilantro, is sweet and delicious.
A Topping of Cheese for Creamy Indulgence
Finishing the dish with a sprinkling of queso blanco or feta cheese adds a creamy, salty contrast. Each forkful is a satisfying eating experience.
Serving Up a Flavor Fiesta
Whether it’s for a dinner party or a casual family lunch, my Mexican Farro Bowl is a celebration of flavors. With its final drizzle of dressing and a sprinkle of fresh cilantro and cheese, it’s more than a meal—it’s a flavorful fiesta that honors the essence of Mexican cooking and the wholesome goodness of farro.
Buon Appetito!
If you want more recipes, Join The Club!!!
Looking for some other delicious recipes?
Thai Shrimp Rice Bowl with Peanut Sauce
Step by Step Instructions
More Recipes
Puff Pastry Parmesan Grissini
Take me to the lesson... Puff Pastry Parmesan Grissini Puff Pastry Parmesan Grissini is a quick and elegant addition to any table or charcuterie board. =====seed mixture=====2 tablespoons poppy seeds1 tablespoon white sesame seeds2 tablespoons black sesame seeds1...
Roasted Rosemary Grapes
Take me to the lesson... Roasted Rosemary Grapes Roasted Rosemary Grapes are one of my favorite accompaniments to triple cream cheeses and brie. 4 cups seedless red grapes1 tablespoon extra-virgin olive oil1 tablespoon finely minced fresh rosemary1/4 teaspoon Kosher...
Tangy Fermented Red Salsa and Cucumber (Pickles)
By: Chef Laura Bonicelli Preserving food with fermentation is an ancient process. Like canning and pickling, it's easy to do in your home kitchen. Buy your ingredients at your favorite Farmers Market! about Tangy Fermented Red SalsaFermented foods have significant...
Recent Comments