Farro Bowls With Arugula and Roasted Tomatoes

There’s a local diner chain in my neck of the woods called Silver Diner, and even though you can order traditional diner foods, they also have a significant number of really delightful healthier options.

My favorite lunch dish is the Mediterranean Grain Bowl, and I’ve adapted it to knock it out at home in about 20 minutes (and way less than the cost of ordering it at the restaurant!).

I recently included this dish at one of the Culinary Medicine classes that I taught for Johns Hopkins/Osher Institute. To say that the students went wild would be an understatement. This was by far the most popular dish in series of very popular recipes, with numerous students making the recipe on their own at home. That’s a win!

It’s great with farro, but if you’re looking for a different vibe, I suppose quinoa or barley could work equally as well. And as the note below states, you definitely want to seek out the roasted tomatoes. I find them on Wegman’s olive bar, but I’m sure you can find them in other places as well. They’re worth the special purchase…trust me. Happy cooking!

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Farro Bowls With Arugula and Roasted Tomatoes

Yield: 2

Author: Christine Van Bloem

This easy recipe makes a weeknight meal in a snap. Add grilled shrimp (like I did in the pic) or roasted/grilled chicken to up the protein and the heartiness. Be sure to seek out roasted tomatoes (Divina is one supplier) instead of sun-dried. It makes all the difference and will blow you away!

Ingredients

• 1 cup farro
• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• salt
• pepper
• 1/4 cup extra virgin olive oil
• 2 cups baby arugula
• 1/2 cup fresh mozzarella
• 1/2 cup roasted tomatoes
• 2 cups baby arugula
• 1 tablespoon pistachios, chopped

Instructions

1. Prepare the farro according to package directions. Set aside.
2. Prepare the vinaigrette: Place the vinegar and Dijon into the serving bowl. Whisk to combine, then stream in the olive oil while whisking. Season with salt and pepper.
3. Add warm farro to the bowl, then add arugula and toss to combine. Add mozzarella and roasted tomatoes and toss to combine. Sprinkle pistachios on top and serve.

Notes

You can pump up the flavor on just about any grain by adding a bit of bouillon or vegetable or chicken base to the water when cooking.

Nutrition Facts

Calories

739

Fat

37 g

Sat. Fat

8 g

Carbs

87 g

Fiber

18 g

Net carbs

68 g

Sugar

5 g

Protein

19 g

Sodium

479 mg

Cholesterol

22 mg