Farro Tacos
Servings: 6
Total Time: 45 minutes
Ingredients
1 cup whole grain farro
3 cups vegetable broth
1 TBSP olive oil
1 large yellow onion, diced
1 TBSP chili powder
1 TBSP dried oregano
1 tsp cumin
1/2 tsp garlic powder
salt & pepper
1/4 cup water
18 taco shells
optional toppings: shredded lettuce, shredded cheese, diced tomatoes, sour cream, etc.
Directions
1. Rinse farro thoroughly under cold water in a fine mesh strainer. Add rinsed farro to a medium saucepan with the vegetable broth and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Drain farro of any excess liquid and set aside.
2. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes.
3. Add the cooked farro to the pan along with the chili powder, oregano, garlic powder, cumin, 1/2 tsp salt, and the water. Stir to combine and cook until heated through, about 1 minute. Take off the heat and season with salt and pepper to taste.
4. Warm up your taco shells and fill with the farro mixture and your favorite toppings.
2. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes.
3. Add the cooked farro to the pan along with the chili powder, oregano, garlic powder, cumin, 1/2 tsp salt, and the water. Stir to combine and cook until heated through, about 1 minute. Take off the heat and season with salt and pepper to taste.
4. Warm up your taco shells and fill with the farro mixture and your favorite toppings.
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