I absolutely love this dish. It is comforting, warm, and filled with unique & delicious flavors. Plus, it is absolutely perfect for spring, when the weather changes every eight minutes and it gets coolest at night.
I adapted this recipe from one I made from Blue Apron. It is super fun to make recipes I knew would have made by myself and use ingredients that I could not have found easily in the grocery store. Without further ado, here is the delicious, comforting, and flavorful farro grain bowl…
Farro & Vegetable Dish with Spiced Walnuts, Avocado, and Radishes
- 2.5 cups water
- 3/4 cup semi-pearled faro
- 2 tablespoon honey
- 1.5 tablespoon apple cider vinegar
- 3/4 stalk rhubarb
- 2 purple daikon radishes
- 4 teaspoons olive oil
- 1 shallot
- 1/3 cup raw walnuts, roughly chopped
- 1 tablespoon spice blend (cinnamon, nutmeg, cayenne pepper, paprika, coriander, cumin, light brown sugar)
- 2 stalks celery
- 2 ounces arugula
- 1 avocado
Note: Make sure all your fresh produce is washed before you begin to cook 🙂
Bring 2 cups of water to a boil, and add the faro. Cook, uncovered, for 16 to 18 minutes until the farro is the texture of your liking. Turn off the heat, drain thoroughly, and return the farro to the pot.
While the farro cooks, combine the honey, vinegar, and 1/2 cup water. Heat on high until boiling. Meanwhile, cut off and discard any rhubarb leaves or woody stem ends. Cut the rhubarb in pieces 1-centimeter thick. Place in a heat-proof bowl. Once the honey mixture is boiling, pour over the rhubarb pieces. Set aside for at least 10 minutes to let cool. Stir occasionally.
Cut off and discard the ends of the radishes. Then, cut the radishes into discs that are 1-centimeter thick. Next, cut those pieces in half—you should now have pieces that look like half moons! Heat 2 teaspoons olive oil in a large, non-stick pan. Add the chopped radishes. Cook for 9 to 11 minutes, stirring occasionally, until slightly softened.
Peel and thinly slice the shallot. After the 9 to 11 minutes, add in the shallot, and cook for 1 to 2 minutes. Transfer to a bowl and season with salt & pepper.
Heat another 2 teaspoons in the same pan that the radishes once were. Add the spice walnuts and spice blend. Cook for 30 seconds to 1 minute, stirring constantly. Remove from heat.
Thinly slice the celery. In a large bowl, combine the cooked farro, arugula, celery, pickled rhubarb, radishes, and around 1/4 of the rhubarb cooking liquid. Add a drizzle of olive oil. Fold the mixture to combine.
Peel, pit, and dice the avocado. Season with salt and pepper. Divide the farro & arugula mixture in three wide bowls, and top each with avocado and spiced walnuts. As always, enjoy.