Farro Bowls with Nectarine Salsa

Time: 35 minutes

Serves: 2

Ingredients:

Chili powder, ½ tsp

Coriander, ½ tsp

Cumin, ¼ tsp

Paprika ¼ tsp

Onion, ¼ medium

Bell pepper, ½

Black beans, 7 oz.

Corn kernels, ½ cup

Cooking oil, ½ tbsp.

Jalapenos, ½

Nectarine, 1

Tomatoes, ½ medium

Basil (fresh), ½ tbsp. + ½ tbsp.

Olive oil, ½ tbsp.

Lime zest, ½ lime

Lime juice, ½ lime

Honey, ¼ tsp

Farro, ½ cup uncooked semi-pearled

Lemon juice, ½ tsp

Greek yogurt, ¼ cup plain

Directions:

For farro, bring a saucepan of water to boil. Give the water a generous sprinkle of salt and add farro. Boil for about 25 minutes and drain.
Combine chili powder, coriander, cumin, and paprika.
Dice onion and bell pepper, store together; dice jalapeno and store separately; chop both parts of basil; defrost corn if frozen.
To make Nectarine Salsa, chop nectarine and tomato. Combine with half of chopped basil, jalapenos, olive oil, lime zest, lime juice, and honey. Season as desired with salt and pepper, and store in the fridge until ready to serve.
Combine second half of chopped basil with Greek yogurt and lemon juice.
When farro has about 7 minutes left to cook, heat a skillet over medium-high heat. Add cooking oil and then onions and bell peppers to heated oil. Saute until soft, 3 minutes. Add spice mix and saute until vegetables are coated and fragrant, 1 minute. Add corn and beans and cook until cooked through.
Assemble bowls by topping farro with sauteed vegetables, nectarine salsa, and lemon-basil yogurt.

Laura Andersen

Summer "Farroto"