Kimchi farro salad recipe

Presented by Bob’s Red Mill®

The gorgeous grain bowl you’re going to want to eat all summer long


It’s *officially* summertime when you start making seasonal upgrades in the kitchen, swapping out warming staples like pastas and broths for armfuls of farm-fresh veggies and cartons of berries.

But when you crave the heartiness of grains after weeks of sipping smoothies and noshing on salads, treat yourself to this swoon-worthy grain bowl created by pro chef Carla Contreras, founder of Cook+Chop.

On a sizzling day, this veggie-packed dish encompasses everything you want in a summer meal: bright flavors, colorful bites (for the ’gram), and a light citrus dressing.

Dig in with a fork and you’ll find bites of seasonal veggies like zucchini and bok choy plus probiotic-rich kimchi on top of a bed of Bob’s Red Mill® organic farro, which is as versatile as it is easy to prepare (boil and drain). “Farro is full of fiber and iron, [and] it’s delicious whether it’s hot or cold,” says Contreras, who regularly prepares a warm farro breakfast with almond milk, cinnamon, and raisins for her daughter.

On a sizzling day, this veggie-packed dish encompasses everything you want in a summer meal: bright flavors, colorful bites, and a light citrus dressing.

The best part? The savory dish is completely versatile. “Try swapping out veggies to reflect what’s in season,” she says. “I like using cucumbers, peppers, green beans, or even charred shishito peppers during the summer and roasted vegetables in the fall.”

Plan on prepping this bowl on the weekend for plenty of oh-so-good leftovers for your workweek (with a veggie burger or salmon), or as a foolproof appetizer or side dish for an outdoor meal with friends. Good eats and chilled rosé in the garden? We can’t think of a better combo.

Kimchi Farro Grain Bowl

  • Prep Time
    30 minutes
  • Cook Time
    1 hour
  • Servings
    8 people
  • Dietary
    Icon for Dairy-free
    Icon for vegan
    Icon for vegetarian

Ingredients

Salad

  • Bob's Red Mill Organic Farro
    Sponsored
    1 cup Bob's Red Mill Organic Farro uncooked
  • red or white cabbage
    1 cup red or white cabbage sliced thin
  • scallions,
    3 scallions, sliced, about ½ cup
  • fresh cilantro including leaves and stems
    ½ cup fresh cilantro including leaves and stems thinly sliced
  • baby bok choy
    ½ cup baby bok choy sliced thin
  • zucchini
    1 zucchini shredded, about 1 cup
  • fennel
    ½ cup fennel thinly sliced
  • cherry tomatoes
    ½ cup cherry tomatoes sliced in half
  • avocado
    1 avocado large dice
  • kimchi
    ½-1 cup kimchi depending on the level of spiciness, plus up to ½ cup extra for garnish
  • Sea salt and black pepper
    Sea salt and black pepper to taste

Honey-Lime Dressing

  • limes
    2 limes juiced, about ¼ cup
  • rice vinegar
    3 Tbsp rice vinegar
  • olive oil
    ¼ cup olive oil add more olive oil to tame the vinegar flavor
  • honey
    1 Tbsp honey optional
  • Sea salt and black pepper
    Sea salt and black pepper to taste

Instructions

  1. Cook farro, according to package directions, and cool in pot for at least 30 minutes to one hour.

  2. Toss cabbage, scallions, cilantro, baby bok choy, zucchini, fennel, cherry tomatoes, avocado, and ½-1 cup kimchi in the pot once farro is cooled—no need to dirty another dish! Season with salt and pepper.

  3. Mix all the dressing ingredients in a small bowl and pour over veggies and farro. Stir until farro mixture is evenly coated. Season with salt and pepper.

  4. Refrigerate up to two days in a large air-tight container.

Recipe Notes

  • This is an acid-forward dressing, but you can add more olive oil to tame the vinegar flavor.
  • The honey adds sweetness and rounds out the dressing’s tang and the kimchi’s spice, but this recipe is just as delicious if you decide to skip the sugar and leave it out.
  • If you want to make this the day before, prep the farro, the veggies, and the dressing, keeping them in separate containers, and follow step three above.

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