For any of you who might be obsessed with Chipotle’s cilantro lime rice, I have been gotten hooked lately on a healthier, protein-rich, ancient-grain version that I think you might like:
Cilantro Lime Farro!
Have you tried farro yet? I was introduced to it last year, and wondered where it had been all my life! Well, supposedly it’s about 8,000 years old, so I guess I’m the one late to the party.
Farro is a fantastic substitute for rice in all kinds of dishes, especially risotto and fried rice. It’s super rich in protein (7 grams per dry 1/4 cup — higher than quinoa!). It’s wonderfully chewy with a nice nutty flavor. It’s really simple to make. And it pairs perfectly with fresh cilantro and lime in this recipe.
Check it!
BOOM.
(Some days I may have a little too much fun with my macro lens.)
I just realized this really does look a lot like my favorite fried rice recipe. I must give the farro version a try sometime soon.
Back to the cilantro lime farro recipe. Here’s how to make it:
First, begin by rinsing your farro. (Note that I made a double batch for these photos, if the portions seem large.)
Add 1 cup of farro to a saucepan along with about 3 cups of vegetable or chicken stock. (I love Trader Joe’s veggie stock best!) Bring it to a boil, then let it simmer over medium-high heat for about 30 minutes or until nice and chewy. Then drain off the extra stock.
Add the zest and juice of one lime.
Along with some fresh cilantro and a few seasonings.
Then stir until it is all combined. And serve!
So much more flavorful than the rice version from Chipotle, and better for you as well. Farro for the win!
Cilantro Lime Farro
Ingredients
- 1 cup farro, rinsed
- 3 cups vegetable or chicken stock
- 1/3 cup finely-chopped fresh cilantro leaves, loosely-packed
- zest and juice of 1 small lime (about 2 tablespoons juice)
- 1/2 teaspoon salt
- pinch of cumin and garlic powder and black pepper
Instructions
- Place farro in a medium saucepan and add the stock. (It should cover the farro.) Bring to a boil over medium-high heat. Then reduce heat to medium-low and simmer for 30 minutes. Once the farro is cooked and chewy, drain off any excess liquid.
- Add remaining ingredients, and stir to combine. Season with extra salt and pepper, if needed. Serve warm.
Did you make this?Let me know how it turned out in the comments below!
Amazing recipe… just made it so yummy. I think the proportion of chicken stock could be little off! I made two cups of farro and used 3 cups of stock which completely covered it. I think it might be a lot for only one cup of farro!
Awesome, so happy to hear it!!
Can this recipe be doubled?
Yes, definitely! We hope you enjoy!
This looks & sounds amazing – trying this tonight :) Thanks for a delicious faro dish
This had way to much lime flavor for my tastes. It would’ve been really good with just a bit less lime.
Thanks for your feedback Sarah, we’re sorry you found it too heavy on the lime!
Sorry if this is a dense question, but in the photos section it says 3 cups of stock per 1 cup of farro, but in the recipe text section it says 6 cups of stock for 1 cup of farro. 6 seems like a lot… should I use 3 cups?
Thanks :)
Oops, major typo, that should be just 3 cups of stock. Thanks for catching that! :)
First I want to tell you that I LOVE your recipes and my family couldn’t be happier that I discovered your site. I have twin 6 year old daughters and a foodie husband. They all love every recipe I have made from your collection! And this was no exception. Thank you Ali.
Thanks Melissa, that makes us so happy! Thank you for being such fans! :)
I will be making this soon! I wasn’t sure if I’d like farro, but I had it recently and loved it. Thanks so much for this great recipe!
I’m game. I’ll give it a try. You haven’t let me down yet :)
Love this! Amazingly delicious!
This sounds perfect for a Cinco de Mayo side dish!