Cuban Farro Bowl with Chicken and Citrus Dressing

Cuban Farro Bowl is the perfect way to use today’s leftovers for tomorrow’s lunch. Cook farro the night before and place it in a microwaveable container then layer protein, vegetables, and/or beans on top. Cover and refrigerate overnight. The next day, heat and serve with garnishes and Citrus Dressing.

If you haven’t tasted farro before I think you will like it! You can purchase just the amount you need in the bulk section of the grocery store. That way you won’t have to buy a whole box.

Farro is an ancient grain with a slightly nutty flavor. Its texture is similar to barley. According to the USDA, 1 cup-cooked farro has 10 grams of protein, 6 grams of fiber, plus antioxidants, vitamins, and minerals. It is a nutritious, whole grain alternative to rice.

Cuban Farro Bowl with Citrus Dressing

1 cup pearled farro, rinsed and drained
2 cups chicken broth
1 ½ cups rotisserie chicken
1 cup roasted sweet potatoes
1 cup cooked quick black beans, for recipe see under side dishes
Garnish: 1 sliced avocado, sliced lime, cilantro leaves, hot sauce
Citrus Dressing (recipe follows).

Rinse and Drain farro. Bring broth to a boil. Add farro and reduce heat to medium low. Cover and simmer 20 minutes. Remove from heat and let rest, covered, 10 minutes. Pour in 2 bowls.

Divide chicken, sweet potatoes and black beans into 2 portions. Place chicken, sweet potatoes, and black beans in pie wedge shaped sections on top of farro. For example, if the bowl were a clock: place chicken from 1:00-3:00, sweet potatoes from 3:00-6:00, and black beans from 6:00-9:00.

Cover and refrigerate overnight. Reheat in the microwave the next day. Garnish with avocado, lime, and cilantro. Drizzle with citrus dressing and add hot sauce, to taste. Makes 2 servings. Enjoy!

Citrus Dressing

1 navel orange, zest and juice
1 lime, zest and juice
1 tablespoon light olive oil
2 teaspoons honey
¼ cup lightly packed cilantro leaves

In a mini (like Nutribullet) or full size blender, place zest and juice from orange and lime.
Add olive oil and honey. Blend. Add cilantro leaves and blend briefly.
(You want to be able to see the pieces of cilantro, not have green dressing!) Refrigerate.

Published in The News and Neighbor on February 28, 2018

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