Name: Farro Mexicano
Cook time: 30 min
Total time: 30 min
Ingredients: 1 1/2 cups farro or use pearled barley or bulgur wheat ((about 3 cups cooked), about 9 oz.); 2 tomatoes (diced); 15 oz. reduced-sodium canned black beans (drained and rinsed); 1/2 jalapeño pepper (seeded and finely diced (optional)); 1/4 cup extra virgin olive oil; 1 lime (about 1/2 tsp. zest and 2 Tbsp. juice); 2 tsp. balsamic vinegar; 1/2 tsp. garlic powder (or use 2 cloves fresh garlic, minced); 1 tsp. chili powder; 1/2 tsp. ground cumin; 1/2 tsp. salt; 1/2 cup fresh flat-leaf parsley or cilantro (or use 1/4of each); 6 whole wheat tortillas (or use corn tortillas for a wheat/gluten-free option, warmed (optional))

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Farro Mexicano

Jessica Braider

This flavorful and nutritious salad was suggested by longtime Scramble member and recipe tester Debbie Falkow. She makes it with bulgur wheat, but we've used farro for a different texture. If you shop at Trader Joe’s their 10 minute farro works well for this. This dinner is great as a cold salad or wrapped in warm tortillas.

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Cook Time 30

Total Time 30

Course Main Dish, Side Dish

Cuisine American

Ingredients

1 1/2 cups farro or use pearled barley or bulgur wheat (about 3 cups cooked), about 9 oz.
2 tomatoes diced
15 oz. reduced-sodium canned black beans drained and rinsed
1/2 jalapeño pepper seeded and finely diced (optional)
1/4 cup extra virgin olive oil
1 lime about 1/2 tsp. zest and 2 Tbsp. juice
2 tsp. balsamic vinegar
1/2 tsp. garlic powder or use 2 cloves fresh garlic, minced
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 cup fresh flat-leaf parsley or cilantro or use 1/4of each
6 whole wheat tortillas or use corn tortillas for a wheat/gluten-free option, warmed (optional)

Instructions

Cook the farro in boiling water according to the package directions and drain it.
Meanwhile, in a medium to large serving bowl, combine the tomatoes, beans and jalapenos (optional).
In a large measuring cup, whisk together the oil, lime zest and juice, vinegar, garlic powder, chili powder, cumin, and salt.
When the farro is cooked, add it to the serving bowl and toss it with the dressing and fresh parsley or cilantro.
Chill the salad for at least 30 minutes if time allows, refrigerate for up to 2 days, or serve it immediately wrapped in the warm tortillas (optional).

Notes

Do Ahead or Delegate: Cook the farro, seed and dice the jalapeño if using, zest and juice the lime, combine the spices, make and refrigerate the dressing, or fully prepare and refrigerate the dish.

Scramble Flavor Booster: Use the whole jalapeno and top the salad at the table with hot pepper sauce or sriracha. Add some chipotle or ancho chili powder to the dressing. Dice and add 1 ripe mango. Add 1 cup of crumbled feta, queso fresco, or sharp Cheddar cheese.

Tip: When zesting any citrus, try to avoid including any of the white part (under the colored part of the peel), also known as the pith, as it is bitter.

Video: Watch Jessica make it on Facebook Live.

Nutritional Information Per Serving (% based upon daily values): Calories 457, Total Fat: 13g, 19.5%; Saturated Fat: 3g, 11.5%; Cholesterol: 0mg, 0%; Sodium: 517mg, 21.5%; Total Carbohydrate: 69g, 23%; Dietary Fiber: 11g, 41.5%; Sugar: 4g; Protein: 16g

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Kosher, Main Dish, Make-Ahead, Nut-Free, Picnic, Salads, Side Dish, Vegan, Vegetarian

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