This is a riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, California Caprese bowl must-haves such as thinly chopped peeled avocado, tomato wedges, and fresh mozzarella cheese top brown rice.
1/2 cup cooked farro
1 cup baby arugula
3 tablespoons chopped peeled avocado
2/3 cup tomato wedges
1 ounce torn fresh mozzarella cheese
2 tablespoons fresh basil
1/4 teaspoon freshly ground black pepper
1 slice center-cut bacon, cooked and crumbled
1 1/2 teaspoons olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon Dijon mustard
1/8 teaspoon kosher salt
Est. added sugars 0g
How to Make It
Top cooked farro with arugula, avocado, tomatoes, and mozzarella cheese. Sprinkle with basil, pepper, and bacon.
In a small bowl, combine olive oil, vinegar, mustard, and salt, stirring well with a whisk. Drizzle over bowl.
This was an easy and delicious meal. My husband had a meeting so I cooked the farro and the bacon and then chopped the fresh ingredients and put together a delicious meal. I did use 2 ounces extra of mozzarella and 2 extra pieces of uncured bacon (I love bacon and cheese). It's a keeper for me.
I didn't expect this to be anything special given how simple it is, but it was surprisingly delicious! I used spinach instead of arugula and quadrupled the recipe to make 4 servings (I used about three tomatoes and one avocado for four servings. I also put lime juice and salt on the avocado to help prevent browning. ) I cooked the farro in fairly heavily salted water and it was so tasty. Loved the very simple dressing, too. Oh, and I added some cucumber and alfalfa sprouts to make it even more nutritious but it's good without!
I made this for the family so tripled the amounts listed to serve all of us. My first time working with farro and I was a little unsure how it would go over - or how to cook it - so I did 1/3 farro and 2/3 brown rice in my rice cooker and after cooking for an hour and steaming for 30 minutes, it was perfect. I like arugula but I used other lettuce greens for the family. Really liked this and could've eaten a double portion easily. But I didn't! Could easily prep enough to put together for a quick lunch the next day too. Will definitely make again.
I have been bringing this salad for lunch for the last couple weeks and I love it! I was a little concerned that there wouldn't be enough dressing, but it's the perfect amount. The only thing I changed was the fresh basil...I haven't had any around the house so I substituted it with a little dried basil that I put into the dressing and it seems to work fine (although it would probably be even better with the fresh basil!). It's easy to put together, very filling and absolutely delicious! I can see this becoming my work-lunch go to for the entire summer and I can't wait!
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