Farrotto with Avocado Sauce

Farrotto with Avocado Sauce
If you've had one too many rice dishes of late, try this farro alternative. The farro is nutty and more textured than rice and is great substitute when you fancy a change. If you enjoy the avocado sauce, try stirring it through pasta for an alternative to a tomato sauce.
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Farrotto
  1. 250g farro
  2. 1 tsp bouillon powder
  3. 1 medium onion
  4. 1 leek
  5. Handful of coriander
  6. Oil for frying
  7. Juice of 1/2 lemon
  8. 1 tsp celery salt
Avocado Sauce
  1. 1 1/2 avocados
  2. Juice 1/2 lemon
  3. Glug olive oil
  4. Handful coriander
  5. 1 clove garlic, crushed
  6. 2 tsp sumac
  7. Seasoning to taste
  8. Water
Instructions
  1. Finely chop the onion and leak and sweat in a little oil over a low heat. Once soft add the coriander, celery salt and bouillon powder and stir through. Add the farro. Stir through and cook for 2-3 minutes. Cover with water and bring to the boil.
  2. Simmer until the farro is cooked (around 20 minutes for a firmer texture).
  3. In the meantime, make the avocado sauce. Put all of ingredients except for the water into a food processor and blend until smooth. Slowly add a dribble of water and continue to blend until you reach the desired consistency (no water will give you a thick, dollop-able sauce, more water will give a thinner, stir-able sauce). Taste and add more sumac / lemon /seasoning as required.
  4. Once the farro is cooked, drain off any excess water and stir through the lemon juice. Serve with the avocado sauce poured on top.
The Dairy Free Vegetarian http://www.dairyfreevegetarian.co.uk/

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