Grilled Veggie Farrow Bowl
Updated: May 25, 2019
This healthy bowl packs a ton of flavor.
If you're looking for a nice spring / summer dish that won't leave you feeling heavy this is your new go to. Farrow is a great ancient grain and quickly became one of my wife's favorites. The beauty of this dish is how good it is for you but also the fact you're not missing any flavor. It's so easy to make this dish what you want as well.
1 c. dry farrow
2 c. chicken stock
1 ear of corn
1 handful sliced cherry tomatoes
1 head of broccoli quartered
1 pint cremini mushrooms, stem removed
1/4 c chopped cilantro
1 tsp dijon mustard
1/2 c olive oil
2 tbsp lime juice
1 clove minced garlic
Salt and pepper
2 packets Sazon Achiote powder
So easily enough, start whatever grill you have. Could be a charcoal chimney, pellet grill or gas. For more flavor of course I'd recommend charcoal or pellet. Once your grill is hot season your veggies and mushrooms with the achiote powder and grill until veggies have softened and a nice color to them.
While your veggies are cooking, bring your chicken stock to a boil and add your farrow, stir, cover and drop to med low until almost all the stock has been absorbed, around 15-20 min.
Once your veggies and mushrooms have cooked, start to slice them into bite sized pieces, also cutting the corn off the cob. Mix the veggies and mushrooms with the farrow or just use the items to top the farrow. Mix the cilantro, mustard, oil, lime and garlic well to make a vinaigrette then season with the salt and pepper. If you feel it's a bit too bright feel free to add a touch of honey to tone it down.
Of course you could use grilled chicken or steak in this dish as well, maybe add a bit of feta for a nice contrast as well. This bowl is a hit with my family and I'm sure it will be with yours as well.