Seasoned Farro with Burrata, Nori, Marinated Cucumbers and California Avocado

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 Seasoned Farro with Burrata, Nori, Marinated Cucumbers and California Avocado

This delicious vegetarian grain bowl combines the Asian flavors of nori, sesame oil and soy sauce with decadent burrata cheese and creamy California avocado.


Serves: 4
Tbsp.  extra virgin olive oil, divided
  small fennel bulb, finely chopped
  small onion, finely chopped
  cloves garlic, minced
1/2  tsp.  kosher salt
cups  vegetable stock (low-sodium preferred)
cups  farro
  Persian cucumbers
1/2    head radicchio, quartered
  Belgian endives, cut in half lengthwise and cut into ¼-inch slices
1/2  cup  rice vinegar
Tbsp.  soy sauce
Tbsp.  sesame oil
Tbsp.  mirin
tsp.  grated ginger
12  oz.  burrata cheese
  ripe, fresh California avocados, peeled, seeded and cut into thin slices
  sheet toasted nori, cut into thin strips
  scallion, cut into thin slices on the bias
  As needed  Sea salt, to taste

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


  1. Heat 1/4 cup of the olive oil in a large saucepan over medium heat until hot and shimmering.
  2. Add fennel, onion, garlic and kosher salt.
  3. Cook, stirring occasionally, until the fennel is softened, about 8 minutes.
  4. Add stock and farro and bring to a boil over high heat.
  5. Reduce the heat to medium and simmer, stirring occasionally, until the farro is tender and the stock is absorbed, 25 to 30 minutes. Set aside.
  6. While the farro is cooking, cut the Persian cucumbers in half lengthwise, then cut them into half-inch slices on the bias. Put them into a large bowl and set aside.
  7. Tear the outer radicchio leaves into bite-size pieces, discarding the base and heart. Put radicchio into the bowl with the cucumbers and toss with 1/2 Tbsp. salt; let stand for 10 minutes. Lightly rinse radicchio and cucumbers in a strainer; gently squeeze and dry on paper towels.
  8. In a large bowl, toss the cucumbers and radicchio with the endive, rice vinegar, soy sauce, sesame oil, mirin, and grated ginger and set aside.
  9. Divide the cooked farro among four bowls. Top farro with cucumber radicchio mixture, burrata and avocado slices.
  10. Garnish each bowl with strips of nori, scallion, and a tiny pinch of flakey sea salt.

Serving Suggestion: Serve as a light dinner or hearty lunch.

Beverage Pairing: Dry white wine or light Asian beer pair perfectly with this grain bowl.

* 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.

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Chef Josef Centeno

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