Kimchi Farro Grain Bowl Featured in Well + Good
Recipe
Kimchi Farro Grain Bowl Featured in Well + Good
I am so excited my Kimchi Farro Grain Bowl Recipe was Featured in Well + Good this week!
Ingredients
1 cup Bob's Red Mill Organic Farro uncooked
1 cup red or white cabbage sliced thin
3 scallions, sliced, about ½ cup
½ cup fresh cilantro including leaves and stems thinly sliced
½ cup baby bok choy sliced thin
1 zucchini shredded, about 1 cup
½ cup fennel thinly sliced
½ cup cherry tomatoes sliced in half
1 avocado large dice
½-1 cup kimchi depending on the level of spiciness, plus up to ½ cup extra for garnish
Sea salt and black pepper to taste
Honey-Lime Dressing
2 limes juiced, about ¼ cup
3 Tbsp rice vinegar
¼ cup olive oil add more olive oil to tame the vinegar flavor
1 Tbsp honey optional
Sea salt and black pepper to taste
Instructions
Cook farro, according to package directions, and cool in pot for at least 30 minutes to one hour.
Toss cabbage, scallions, cilantro, baby bok choy, zucchini, fennel, cherry tomatoes, avocado, and ½-1 cup kimchi in the pot once farro is cooled—no need to dirty another dish! Season with salt and pepper.
Mix all the dressing ingredients in a small bowl and pour over veggies and farro. Stir until farro mixture is evenly coated. Season with salt and pepper.
Refrigerate up to two days in a large air-tight container.
Chef Carla Notes
- This is an acid-forward dressing, but you can add more olive oil to tame the vinegar flavor.
- The honey adds sweetness and rounds out the dressing’s tang and the kimchi’s spice, but this recipe is just as delicious if you decide to skip the sugar and leave it out.
- If you want to make this the day before, prep the farro, the veggies, and the dressing, keeping them in separate containers, and follow step three above.
This recipe represents my style of cooking. I am all about adding whatever farm fresh (or cold grocery aisle) veggies you have on hand. I also think this could be delicious with some chickpeas, straight up or roasted. Try this grain bowl warm in the fall and winter, just mix the veggies into hot farro and drizzle the dressing on top (maybe put a fried egg on it.) It’s a game changer for a weekend brunch! The recipe is below, as it appeared in Well + Good.
Eat Well,
xo Chef Carla
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P.P.P.S. Want to try my Matcha Blender Latte Recipe?
