Summer Bliss Farro Bowls with Peach Jalapeno Salsa
Summer farro bowls topped with spiced beans, fresh corn, and a sweetly spicy peach jalapeno salsa.
Yield: 4 servings
For the farro bowls
  • 1 cup farro
  • ½ tsp chili powder
  • ½ tsp coriander
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • 1 onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 cup fresh corn kernels
  • 1 (14 oz) can black beans, drained and rinsed
  • 1 tbsp grapeseed oil
For the nectarine salsa
  • 1 jalapeno, seeded and minced
  • 2 peaches, pitted and chopped
  • 1 tomato, seeded and chopped
  • 1 tbsp olive oil
  • ½ tsp honey
  • salt and black pepper, to taste
  1. First, prepare the farro. Bring 2 cups of water to a boil in a medium saucepan. Season with salt and stir in the farro. Lower heat and simmer for 20-25 minutes, or until water is evaporated and farro is tender. Remove from the heat and let it sit covered for 5 minutes, then fluff with a fork.
  2. Meanwhile, whisk together the chili powder, coriander, cumin, and smoked paprika in a small bowl. Set aside.
  3. Heat a medium skillet over medium-high heat. Add the grapeseed oil and then stir in the onions and bell peppers. Saute until the onions have softened, about 4-5 minutes. Add in the spice mix and saute until fragrant, about 1 minute. Stir in the beans and corn and cook until heated through, about 1-2 minutes. Season to taste with salt and black pepper and set aside.
  4. To make the salsa, stir together the jalapeno, nectarines, tomatoes olive oil, and honey. Season to taste with salt and black pepper. Set aside.
  5. When ready to serve, divide the farro among four bowls. Top with the bean mixture and the salsa.
Recipe adapted from Cook Smarts
Recipe by Joanne Eats Well With Others at