Anson Mills Farro Verde Bowl Recipe
Rebel Farms spicy mix, fresh corn, crunchy seed mix, almonds, cucumber, baby heirloom tomatoes, house made Dijon-tarragon vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grains
Vegetables
Crunchy Mix
Vinaigrette
Method
Preparation
- 1
Cook the Farro
In a medium pot, bring 4 cups of water to a boil. Add the farro and a pinch of salt. Reduce heat and simmer for about 30 minutes or until tender. Drain and set aside to cool.
- 2
Prepare the Vegetables
While the farro is cooking, slice the cucumber and baby heirloom tomatoes. If using fresh corn, cut the kernels off the cob.
- 3
Make the Vinaigrette
In a small bowl, whisk together the Dijon mustard, chopped tarragon, olive oil, red wine vinegar, honey, salt, and black pepper until well combined.
Assembly
- 4
Combine Ingredients
In a large bowl, combine the cooked farro, fresh corn, sliced cucumber, baby heirloom tomatoes, crunchy seed mix, and almonds.
- 5
Dress the Bowl
Drizzle the house-made Dijon-tarragon vinaigrette over the salad and toss gently to combine.
- 6
Serve
Divide the farro verde bowl into serving bowls and enjoy!
