+
0 (0)

Dinner, Healthy Eating, Lunch

Smoky Tomato Farro Grain Bowls With Tuna and Olives

Smoky Tomato Farro Grain Bowls With Tuna and Olives
Mariah Tauger / Los Angeles Times

You can top the farro with anything you’d like. Try other proteins such as beans or meat, leafy vegetables such as arugula, crunchy vegetables like fennel or carrots, herbs such as cilantro and a fatty element like nuts. If you ... Read more

1 hour. Serves 6.
  • 3 tablespoons extra-virgin olive oil, plus more
  • 1 small onion, finely diced
  • 1 small red bell pepper, finely diced
  • Kosher salt
  • 3 garlic cloves, minced
  • 1 teaspoon hot pimentón (smoked paprika)
  • 2 cups farro (14 ounces)
  • 2 tablespoons sherry vinegar, plus more
  • 1 can (11.5 ounces) tomato juice concentrate (1 ½ cups)
  • 2 tins (4 ounces each) high-quality tuna packed in olive oil
  • ½ cup good olives
  • 1 small radicchio, cored and chopped
  • 1 Persian or other mini cucumber, sliced
  • ¼ cup chopped flat-leaf parsley

Step 1Heat the oil in a large saucepan over medium heat. Add the onion and bell pepper, season with salt and cook, stirring occasionally, until a little tender, about 5 minutes.

Step 2Add the garlic, paprika and a pinch of salt and stir well for 1 minute. Raise the heat to high and stir in the farro. Add the vinegar and cook, stirring, until the acidic smell burns off. Add the tomato juice and 1 ¼ cups cold water. Cover and bring to a boil. Reduce the heat to low and simmer, stirring and scraping the bottom of the pot occasionally, until the farro is tender and the water is absorbed, 20 to 25 minutes.

Step 3Remove from the heat and let sit covered for 10 minutes. Gently fold the farro to evenly mix all the ingredients, then let cool to room temperature.

Step 4Divide the farro among bowls and top with the tuna, olives, radicchio, cucumber and parsley. Drizzle with olive oil, then splash with a little vinegar and sprinkle lightly with salt before serving.

The farro alone can be refrigerated in an airtight container for up to 1 week. The assembled grain bowl can be refrigerated in an airtight container for up to 8 hours.

HAVE YOU TRIED


Mayie’s beans from Wool Growers
Mayie’s beans from Wool Growers

Creamy rice pudding with cardamom and almonds
Creamy rice pudding with cardamom and almonds

Bourbon balls
Bourbon balls

Won ton
Won ton

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Dinner

Cajun Seafood Stew With Spicy Sausage and Fried Okra
Slow-Roasted Salmon with Miso Barbecue Sauce
Gurmit Kaur's eggplant masala
Grilled vegetables