Coconut Faro

This is a versatile dish–change out veggies or flavoring to go with different meals. I served this version with the mango tofu. And subsequently made a version with more Indian flavors to go with the daal I posted the other day (cinnamon, cardamom, garam masala)

The ingredients 

  • 1/2 can coconut milk
  • 8 oz vegetable stock
  • 1 cups farro
  • 1 bell pepper
  • 1 green onion
  • 1/2 portabello mushroom
  • 1/2 red onion
  • 1/2 green mango, shredded
  • 1/2 jalapeno
  • shredded basil and cilantro 
  • sea salt

The method 

  1. Soak Farro for 20-30 mins 
  2. Sautee onion, bell pepper, jalapeno and mushroom
  3. Add farro and stock and cook for 10 minutes. Stir in coconut milk. Cook for another 10 mins or until done. 
  4. Top with green onions, shredded mango, and basil. Season with sea salt as needed.

About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
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