2 cups red, orange, and yellow cherry tomatoes, halved
1 3/4 cups chopped seeded English cucumber (about 1 small)
1/4 cup fresh cilantro leaves
3/4 cup sliced peeled avocado (about 1 small)
How to Make It
Place farro in a large saucepan; cover with water to 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Drain and rinse with cold water; drain well.
Combine oil, rind, juice, vinegar, salt, and pepper in a large bowl; stir with a whisk. Add farro, tomatoes, cucumber, and cilantro; toss gently to coat. Place about 1 cup farro mixture on each of 5 plates; garnish evenly with avocado. Serve immediately.
Excellent! The lime and vinegar flavors were complimented well with the creamy avocado. I used wheat berries since my store doesn't carry farro. Served with Sweet and Spicy Tilapia and steamed broccoli.
Really delicious. Did not use cilantro or avocado (none in house). Added chopped black olives and a couple dashes of hot (Tabasco) sauce. Other veggies (peppers, green or red onions, etc) should also work. Served with a grilled pork tenderloin with a rub of salt, pepper, cumin, cayenne, chili powder and oregano and steamed broccoli.
I had to make a special trip to Whole Foods to find farro, but it was so worth it! This stuff is like a mix between brown rice and barley. It's nice and chewy and hearty. With the avocado, it's even filling as a main course! It's great leftover for lunch, too. It's an all around refreshing summer dish. I've made a ton of variations on this dish (same vinaigrette) now, and it's one of our all-time favorite recipes!
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