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  • Prep-time: / Ready In:
  • Makes 7 cups
  • print/save recipe

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

By Darshana Thacker,

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.
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(5 from 3 votes)
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EG4 weeks ago
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This is such a yummy recipe. It seems hard to imagine that such a simple dressing would work, but it really is tasty. Love it!!

Sharla Moody6 months ago
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This is easy and delicious!

irma salazar7 months ago
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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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