California Caprese Farro Bowl
Mediterranean meets California which is really one in the same. The weather/climate patterns in both regions are remarkably similar. Their shared favorable temperatures most of the year with slight humidity provides the perfect environment for many of the worlds favorite plants and crops including tomatoes, lettuce, olives, avocados, citrus, garlic, asparagus, broccoli, strawberries, melons, peaches, apricots, cherries and many more.
I’ve taken a few of my favorite “Caprese” ingredients to create another colorful and clean all-in-one grain bowl. This grain bowl uses farro, an ancient whole wheat grain, chewy in texture with a delicious nutty flavor. Farro has been around for centuries, mostly in Southern Europe. It’s grown in Italy and is known as emmer. Here in the US, farms in Montana and North Dakota have grown farro for decades, but farro farms are popping up in New York and Pennsylvania as well. It is high in magnesium, B-vitamins, iron, fiber and protein, (7 grams fiber and 7 grams protein per 1/4 cup dry).
The dressing is uncomplicated, like the bowls. Olive oil, balsamic vinegar, mustard, oregano, salt and pepper. It’s all a good bowl needs, a tasty dressing to kick it up a notch. I love the combination in this bowl. I’m matching California faves (avocado, bacon, tomatoes) with the Mediterranean vive (basil, mozzarella balls, balsamic vinegar and olive oil) to create one of my favorite grain bowls.
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