We love the taste and ease of making Chipolte burrito bowls filled with beans, rice, cilantro and salsa. We created a version that tastes even better, is gluten free and incorporates a blend of tastes and textures that satisfies your taste buds in every way!
This recipe was inspired by Joel Fuhrman’s farro recipe in his Eat To Live recipe book. We added our own spices and changes to mimic the amazing taste of the fresh foods we had in Mexico. It’s a beautiful, colorful dish that serves well for get-togethers. Friends and family ask for this recipe constantly because it’s just so good.
This recipe uses farro, an ancient grain found in almost any grocery store. It tastes, cooks and freezes just like brown rice but it has a thicker texture that maintains its density better than rice and doesn’t overwhelm the flavors in your dish. Best part is that it is gluten free, filled with nutritious ingredients, easy to make and doesn’t contain the arsenic that rice has in it.
No digestive trouble = more meal enjoyment 🙂
I make extra batches and freeze meal size amounts in small glass containers. Then when I need some for a meal I have it already made which makes for a quick meal – or an even quicker burrito wrap with Rudi’s spelt tortillas, black beans, farro and salsa. Then just top with your favorite additions for a healthy meal in minutes.
Read here to learn more about spelt and see if it is ok for your diet.
Cook the farro in a stainless rice cooker on brown rice setting for 25-40 minutes, or until the pot signals it is done. If you don't have a rice cooker you can cook it on the stove according to your package directions.(one note - farro is much cheaper when purchased in bulk - check out Amazon or your local grocery food bins)
While the farro is cooking, dice up your bell peppers, scallions, cilantro and any other fresh herbs you want to add. Drain your beans and corn but don't rinse them - if they are organic a lot of their nutrients are in the liquid so you don't want to rinse it all away. Just let them drain until there is only a little liquid left in the cans.
When the farro is done, heat a large skillet to medium heat. Add the Tbsp of oil and the sliced scallions/or onions and garlic and cook stirring for one minute. Add the diced bell peppers, organic corn and the beans and heat for another minute. Now turn off the heat but leave the skillet on the stove. Add the farro, parsley, cumin, salt and pepper and stir until evenly combined.
Take the skillet off of the stove and add the cilantro, lemon juice and salsa. Stir gently and serve warm with any optional toppings you desire over a bowl of organic lettuce greens. It is equally delicious refrigerated and served over lettuce as a cold salad meal.
We like to add our favorite gluten free tortilla. We like the Rudi's spelt variety or the organic whole corn tortillas - both found in the freezer department of your store. Enjoy!