Farro Fried “Rice” with California Avocado

1. Prepare farro according to the directions on the package. Set aside.
2. Heat sesame oil in a large skillet on medium and cook garlic and shallots until softened (about 2 minutes).
3. Lower heat, add cabbage, mushrooms, peppers and kale and sauté until tender (about 4 minutes).
4. Add the cooked farro, tamari sauce, ginger and avocado. Add almonds, if desired. Mix until well combined.
5. Serve warm.

Variations: Tamari is gluten free, but if you’d prefer to swap in low sodium soy sauce you can use that instead.

If serving a gluten-free dish is preferable, you can use brown rice instead of farro.

Serving Suggestion: Serve warm alongside grilled meat, fish or poultry or make it a main by adding beans, shredded cheese, tofu or scrambled eggs.

Beverage Pairing: Sparkling water, white or red wine.

**I prefer using toasted sesame oil instead of the regular type since it provides a richer flavor, but if you can’t find it, regular sesame oil will work just as well.