California Avocados are in season from spring through summer.
HomeRecipesOtherBlogger RecipesAvocado Farro Bowl with Tomato & Basil

Avocado Farro Bowl with Tomato & Basil

Star ratingStar ratingStar ratingStar ratingStar rating (24)GIF animation to indicate loadingLoading... Leave a comment

Total Time: 5 min

Cook Time:

Nutrition Facts

Nutrition information
per serving

Calories 420
Total Fat 17g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 5mg
Sodium 200mg
Total Carbs 55g
Dietary Fiber 10g
Total Sugars 3g
Protein 14g
Potassium 640mg

Vitamin A 434 IU; Vitamin C 26 mg; Calcium 146 mg; Iron 2 mg; Vitamin D 1 IU; Folate 88 mcg; Omega 3 Fatty Acid 0.12 g

% Daily Value*: Vitamin A 8%; Vitamin C 45%; Calcium 15%; Iron 10%;

 

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Mashed avocado turns into a creamy sauce when added to warm farro in this easy one-dish recipe. All the prep work is done while the farro cooks. For variation, add other seasonal vegetables like broccoli, asparagus or hearty greens to the water and cook with the farro; tossing the hot grains and vegetables with the avocado sauce.

Start cooking

Serves: 2

|
2 cups farro 2 cups cherry tomatoes, halved 1/8 tsp. salt 3 large cloves garlic, minced 1/4 cup juice from a large lemon 1 Tbsp. extra-virgin olive oil 2 ripe, Fresh California Avocados, seeded and peeled 1/2 packed cup fresh basil leaves 1/4 cup grated Parmesan cheese (optional)
  1. Bring 2 quarts of salted water to a boil in Dutch oven or soup kettle. Add farro cook partially covered and stirring frequently at first, until just tender with a little chew, about 30 minutes (or according to package instructions). Reserving 1 cup of farro water, drain and return to pot.
  2. Meanwhile, lightly sprinkle tomatoes with a pinch of salt. Add oil and basil; toss to coat and set aside.
  3. Reserving one quarter of avocado for garnish, mash remaining avocado with a fork; add garlic, lemon juice; stir to combine.
  4. Add avocado mixture to farro, along with enough farro cooking liquid to create a light creamy sauce. Stir in tomatoes and top with reserved diced avocados, and serve, sprinkling with Parmesan cheese, if desired.

Serving Suggestion:  Serve with a seasonal green salad dressed with vinaigrette.

Beverage Pairing:  Rose or sparkling water.

Print recipe

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

You can’t always tell if an avocado is ripe just by its color.

Recipe Tags: | View More Tags
Recipe Categories: Blogger Recipes Entrees Side Dishes Vegetarian
PinPrint

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

You might also like

Comments

Other Topics

Recipes

See Recipes

Nutrition

Read Articles

Sustainability

Read Articles

How-To

Read Articles

Avocado 101

Read Articles