Description
This Raspberry Farro Bowl is an easy and quick meal packed with chewy farro and juicy berries and crisp vegetables and creamy feta. It is a simple way to bring the best healthy ideas to weeknight dinner and meal prep and brunch without making anything feel fussy. The sweet tart raspberries balance the nutty grains while toasted almonds add crunch so every bite feels fresh and filling for a potluck or party too.
Ingredients
- 1 cup pearled farro
- 3 cups water or low sodium vegetable broth
- 1 1/2 cups fresh raspberries
- 3 cups loosely packed baby spinach
- 1 cup diced English cucumber
- 1/2 cup crumbled feta cheese
- 1/3 cup sliced almonds
- 1/4 cup chopped fresh mint
- 2 thinly sliced green onions
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
Instructions
- The cucumber turns from one whole crisp vegetable into small uneven pieces that will add cool crunch through the bowl. The green onions become thin rings and the mint is roughly chopped so the fresh ingredients look casual and ready to scatter.
- The dry farro changes from firm pale grains into plump chewy grains with a deeper golden brown color. The grains swell and loosen so they look tender while still holding their shape.
- The pale almond slices turn lightly golden and slightly curled at the edges. Some pieces brown more than others which adds the homemade color and crunchy texture the final bowl needs.
- The olive oil and lemon juice and honey change from separate liquids into a glossy dressing with tiny mustard flecks. The dressing looks slightly thickened and ready to coat the warm grains without fully hiding their texture.
- The warm farro mixes with spinach and cucumber and raspberries so the bowl changes from separate ingredients into a colorful grain salad. Some raspberries stay whole while a few lightly bruise against the farro and tint small patches pink.
- The mixed farro bowl becomes a finished single portion with feta and toasted almonds scattered over the top. The final dish shows chewy grains and juicy raspberries and browned almonds and creamy cheese in uneven layers with a homemade look.
Notes
Pro Tips:
- Cool the farro for a few minutes before folding in spinach so the greens soften slightly without turning limp.
- Add raspberries near the end because they are delicate and a little bruising is enough to flavor the grains.
- Toast the almonds until just golden so the final Raspberry Farro Bowl has color and crisp texture.
- Taste the dressing before mixing and add lemon for brightness or honey for a softer berry flavor.
Storage: Store leftover Raspberry Farro Bowl in an airtight container in the refrigerator for up to 3 days. For the best texture keep the toasted almonds in a separate small container so they stay crisp until serving. If the bowl seems dry after chilling stir in a small splash of olive oil and lemon juice to refresh the grains. Do not freeze this bowl because the raspberries and cucumber release too much liquid after thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 9g
- Sodium: 430mg
- Fat: 17g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg