Spicy Tex-Mex Farro Bowls

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• black pepper
• butter
  2 tbsp
• cilantro
  ½ oz
• cooking oil
  1 tbsp
• corn
  1 unit
• farro
  1.5 c
• guacamole
  1/2 c
• lime
  2 unit
• long green pepper (poblano)
  2 unit
• paper towels
• red onion
  2 unit
• salt
  1 tsp
• sour cream
  4 tbsp
• sugar
  ¼ tsp
• tex-mex paste
  2 unit
• tomato
  2 unit
• water
  3½ cup

🍳 Cookware

• medium pot
• small bowl
• baking sheet
• small bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. In a medium pot , combine farro , water (6 cups for 4), and a big pinch of salt . Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.

   farro: 1.5 c, water: 3½ cup, salt: 1 tsp
2. 

   2

   Wash and dry produce. Halve, deseed, and slice long green pepper into ½-inch strips. Halve, peel, and cut red onion into ½-inch-thick wedges; finely chop a few wedges until you have 1½ TBSP (3 TBSP for 4 servings). Transfer chopped onion to a small bowl and set aside. Toss poblano and onion wedges on a baking sheet with a large drizzle of cooking oil , Southwest Spice Blend (you'll use the rest later), and a big pinch of salt and black pepper . Roast on top rack until deeply browned and tender, 15-18 minutes.

   long green pepper: 2 unit (poblano), red onion: 2 unit, cooking oil: 1 tbsp, Southwest Spice Blend: 2 tbsp, black pepper
3. 

   3

   Finely dice tomato . Finely chop cilantro . Zest and quarter lime . To bowl with chopped onion, stir in tomato, half the cilantro, juice from half the lime, half the lime zest, and a pinch of sugar . Season with salt and pepper.

   tomato: 2 unit, cilantro: ½ oz, lime: 2 unit, sugar: ¼ tsp
4. 

   4

   In a second small bowl , combine guacamole , sour cream , and a squeeze of lime juice. Season with salt and pepper.

   guacamole: 1/2 c, sour cream: 4 tbsp
5. 

   5

   Drain corn , then pat dry with paper towels . Heat a drizzle of oil in a large pan over medium-high heat. Add half the corn (all for 4 servings), remaining Southwest Spice, and a pinch of salt. Cook, stirring, until tender and fragrant, 2-3 minutes. Remove from heat. (It's normal for corn to pop a bit while cooking.)

   corn: 1 unit, paper towels
6. 

   6

   Drain any water from farro if necessary. Stir in tex-mex paste , remaining lime zest, remaining cilantro, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lime juice until combined. Stir in corn and half the roasted veggies until combined. Divide farro between bowls. Top with remaining veggies, pico de gallo, and guacamole. Serve with any remaining lime wedges on the side.

   tex-mex paste: 2 unit, butter: 2 tbsp