Mediterranean Farro Bowl

Here’s a festive Mediterranean bowl chock full of some of our favorite foods! Farro, sundried tomatoes, Kalamata olives, shallots, basil, artichoke hearts, garbanzo beans, feta cheese, and pine nuts tossed together in a lemon vinaigrette! This is happy food! 

Bowls are trendy, but also a sensible way to combine all sorts of your favorite ingredients into one dish that can be a complete and colorful meal! It’s hard to find a menu these days that doesn’t offer a “bowl” section. I probably would have called this dish a salad a few years ago, but with the major push toward bowls, it’s a bowl now! I mane, they’re both still just a bunch of healthy and delicious ingredients tossed together, right? 

Beautiful fresh ingredients come together in this hearty and tasty grain bowl.

Mediterranean Farro Bowl

Bowls can be made in the style of many different types of cuisine from Thai or Indian to Mexican, Chinese, Greek, French, Italian and Mediterranean! And, the great thing is that you can add whatever you like. Have it your way! Several years ago we featured our Forbidden Black Rice-Tabouli Chicken Bowl and that one is still one of our family’s favorites. 
Farro is an ancient grain that is packed with nutrients! To me, it's kind of a cross between barley and wheat berries, but it's got a bitey, sort of chewy texture and it complements so many different flavors. It's delicious served hot or cold, and this recipe could be served either way, too. For lunch, we usually have it at room temp, but for dinner, we often serve it hot, to allow the cheese to melt. For this recipe, I used Trader Joe’s 10-Minute Farro, which literally cooks in 10 minutes, but use any farro you like (most take longer to cook than the TJ's brand) and add whatever ingredients you feel like adding or subtracting. These are really just ideas!
Prep Time 25 mins

Ingredients

Mediterranean Farro Bowl

  • 4-5 cups cooked farro
  • 2 tablespoons olive oil
  • 2 shallots chopped or thinly sliced
  • 3/4 cup Kalamata olives coarsely chopped
  • 1/3 cup sun-dried tomatoes drained of oil (if packed in oil), and cut into julienne strips
  • 2 tablespoons julienned basil thin strips
  • 1/4 cup toasted pine nuts
  • 10-15 cherry tomatoes quartered
  • 4 oz. feta cheese cubed or crumbled
  • 6 marinated artichoke hearts drained and chopped
  • 1/2 cup garbanzo beans
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt

Dressing:

  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic minced
  • Juice of one-half lemon
  • Garnishes:
  • Basil
  • Extra pine nuts
  • Grated Parmesan

Garnishes

  • Basil 
  • Extra pine nuts
  • Grated Parmesan

Instructions

  • Cook farro according to the directions on your package. Cool completely and place into a large bowl.
  • Cook shallots with olive oil in a saute pan over medium heat until translucent and just beginning to turn golden-brown.
  • Cool and add to farro in the bowl.
  • Add the remaining ingredients and toss them together with the dressing.
  • Garnish with extra pine nuts, basil, and grated Parmesan. Can be served warm or at room temp.  If you serve it hot or warm, reheat it in a 350 F oven for about 25 minutes. 

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