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  • Prep-time: / Ready In:
  • Makes 7 cups

Blueberries bring refreshing bursts of sweetness to this colorful bowl. Farro, an ancient grain and a cousin of modern wheat berries, makes a satisfying base. For a gluten-free version, you can use sorghum in place of farro.

Blueberry Farro Grain Bowl - Colorful array of diced bell pepper tomatoes, fresh herbs, and corn, with farro and blueberries, in a reddish pink bowl with a glass of water beside

Ingredients

  • ½ cup dry farro
  • 1 cup fresh blueberries
  • 1 cup fresh or thawed frozen corn
  • 1 cup halved cherry tomatoes
  • 1 cup finely chopped red or orange bell pepper
  • 1 small bulb fennel, trimmed and shaved
  • 1 scallion, thinly sliced
  • 8 to 10 fresh basil leaves, finely chopped
  • 2 tablespoons white rice vinegar
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon toasted pine nuts (optional)

Instructions

  1. In a medium saucepan combine farro and 1½ cups water. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until farro is just tender. Drain any excess water. Transfer farro to a large bowl; let cool.
  2. To cooled farro, add the next seven ingredients (through basil). Add vinegar and season with salt and black pepper; toss to combine. If desired, garnish with pine nuts.

Comments (2)

(5 from 2 votes)
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Sharla Moody3 months ago
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This is easy and delicious!

irma salazar3 months ago
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How do you pay for the fee? $4.99

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