Ingredients
Servings: ￩￫
| .5 | cup Farro (one cup when cooked) |
| 1 | cup Chicken or Vegetable Broth (can also use water) |
| 1 | tbsp Olive Oil |
| 3 | tbsp Garlic, diced (approximately three cloves) |
| .5 | Cup Red Onion, diced |
| 3 | tbsp Shallots, diced (can substitute more red onion instead) |
| .5 | tsp Kosher Salt |
| 1 | tsp Black Pepper, freshly ground |
| 15.5 | Ounce Black Beans, can, no salt added |
| 15.5 | Ounce Corn, can, no salt added |
| 1 | tbsp Jalapeño, finely diced (more or less to taste)* |
| 1 | cup Roma Tomatos, diced* |
| 1 | cup Red Bell Pepper, diced* |
| .5 | Cup Cilantro Leaves, chopped* |
| 1 | tsp Cumin* |
| .5 | cup Lime Juice, freshly squeezed* |
| 1 | ripe Avocado, diced for topping (optional) |
| 1 | cup Queso Fresco, for topping (optional) |
| .25 | cup Cilantro Leaves, chopped, for topping (optional) |
Instructions
In a medium saucepan over medium heat, combine farro and stock. Cook until “fish eyes” form (like rice) and most of the water is gone. Cover, turn heat to low, and simmer until all water is absorbed, approximately 5 more minutes.
In a large frying pan, heat oil over medium heat, add shallot, garlic, and red onion. Sauté for a few minutes until onion and shallot are soft and fragrant. Add beans, corn, farro, tomatoes*, jalapeño*, red bell pepper*, cumin*, salt, and pepper. Stir until combined then cook for 15-20 minutes. Remove from heat and stir in lime juice.
*Can substitute store-bought salsa for these items.
Serve topped with avocado, cilantro, mango salsa, queso fresco, and/or Siggi’s seasonal Mango & Jalapeño yogurt.
Great with the Fajita Chicken!
