Farro Mediterranean Bowl Recipe

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Farro Mediterranean Bowl Recipe

Look no further! Here we’re pairing Mediterranean flavors to bring you a fresh but filling entree

Move over quinoa, there’s a new superfood on the scene. Farro, though often overlooked, reaps major benefits. Per 1/4 cup, it has more protein than quinoa and twice the calcium, not to mention it has zero grams of fat. Here we’re pairing it with Mediterranean flavors to bring you a fresh but filling entree.



  •  8 oz Farro
  •  2 cups low sodium vegetable stock
  •  1 whole Long English Cucumber
  •  4 oz Cherry Tomatoes
  •  1/3 cup Red Onions
  •  4 oz Olives, Large Pitted Black
  •  4 oz Crumbled Feta Cheese
  •  1/2 cup Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained, rinsed in tap water
  •  2 tbsp Lemon Juice
  •  2 tbsp Water, tap, well
  •  2 tbsp Olive Oil, Extra Virgin
  •  1/2 tbsp Tahini pure ground sesame seed paste
  •  1/4 tsp Sea Salt


1Place vegetable stock and farro in a saucepan, stir, and then bring to a boil.
2Cover with lid and reduce heat to low and simmer until farro is soft and chewy and stock is reduced. This will be about 25-30 minutes, then drain.
3Blend the chickpeas, lemon juice, water, olive oil, tahini paste and salt until creamy and smooth.
4Serve in bowl with Farro, cucumber, tomatoes, onion, olives and feta cheese. Drizzle with hummus dressing.
6To make an individual serving, use 3 ounces of farro with about 1 cup of vegetable stock, and use a small saucepan. Portion 1/3 of the remaining ingredients. For Hummus dressing, leave the same measured ingredients and freeze the remaining sauce for another time. Sauce will be okay for 3-4 months in the freezer.


Read on: Farro Mediterranean Bowl Recipe | LIVESTRONG.COM

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