Farro Salad Bowl

Apr 20

Written by Judy Doherty

Farro Bowl

Yield 1

Author Judy Doherty

Prep time

5 Min

Total time

5 Min

This delicious Buddha grain bowl uses farro, veggies, and a hard-boiled egg that provides a well-rounded lunch or dinner. We suggest making a big batch of farro and freezing it.

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Ingredients

1 cup cooked farro
1 cup mixed salad greens ready to eat
1 carrot, sliced thin
1/4 cup sliced green onion
2 radishes
1/2 avocado
1 hard-boiled egg, peeled and cut in half
juice of one lemon
1 tsp olive oil
pepper to taste

Instructions

Place the cooked farro in the bottom of a large pasta or salad bowl. Top with all ingredients, then sprinkle with lemon and olive oil—season with pepper. Enjoy!

Notes

We cooked 1.5 cups of farro with 3 cups of water in a rice cooker. Use one cup for the salad and freeze the rest for later. You can use it in bowls, soups, or as a grain side dish.

Nutrition Facts

Calories

538

Fat

26 g

Sat. Fat

5 g

Carbs

69 g

Fiber

17 g

Net carbs

52 g

Sugar

9 g

Protein

14 g

Sodium

137 mg

Cholesterol

187 mg

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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 250,000 visuals delivered worldwide. Based in Southern California, serving Los Angeles, San Diego, Temecula and the SF Bay Area, I work in my studio and shoot for brands worldwide by remote or travel. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

I bring over 20 years of professional culinary experience and more than a decade in commercial photography. My work as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com