Summer is here, and with the season comes travel, ballgames, camping trips, and all the busy fun that sunshine brings.
Being busy doesn’t have to get in the way of eating healthy and enjoying a satisfying meal. This recipe from Blue Zones Meal Planner highlights a grain that many people overlook: farro. With its hearty texture and nutty flavor, farro makes the perfect base for grain bowls, salads, soups, stews, veggie stuffing, side dishes, or even a creamy farro risotto.
One of the best things about this recipe is that the farro can be prepared ahead of time, making healthy meals quick and easy when life gets busy. Simply add your favorite toppings and mix-ins to customize each bowl—perfect for families and picky eaters alike.
Ingredients:
- 1⁄2 cup farro
- 2 tbsp water
- 1 cup fresh pineapple
- 4 cups kale
- 1 tomato
- 1 tsp fresh ginger
- 1 clove garlic
- 1 block tempeh
- 2 tbsp peanut butter
- 2 tsp low-sodium soy sauce/tamari
- 1 tsp rice vinegar
- 2 tsp olive oil
Instructions:
- Cook the farro in a pot with 3 times as much water as farro. Bring to a boil, then reduce the heat and simmer until the liquid is absorbed.
- Cut the fresh pineapple into cubes. Remove the stems from the kale and chop the leaves. Chop the tomato into chunks. Mince the ginger and garlic.
- Cut the tempeh into small cubes.
- To make the sauce, combine the peanut butter, soy sauce/tamari, rice vinegar, minced garlic, minced fresh ginger, and water. Stir to combine and set aside.
- In a wide pan, heat the olive oil over medium heat. Add the tempeh cubes and sauté until browned on all sides. Add the pineapple, tomatoes, and kale, and sauté for about 5 minutes.
- Add the sauce to the pan and season with salt and pepper. Serve over a bed of cooked farro.
