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Black-eyed Peas and Farro Bowls with Cilantro Lime Sauce

Four ingredients (plus the Cilantro Lime Sauce) and a great mix of flavors and textures make this recipe one of my favorites.

The cilantro-lime sauce may look kind of odd in the photo, but the flavor is fantastic!

This is an easy recipe to pull together, that’s a nice change from the typical beans-and-rice bowls.

You can also make the farro in either the Instant Pot or on the stovetop depending on what your dinner hour looks like that day.

Black-eyed Peas and Farro Bowls with Cilantro Lime Sauce

Hands-on Time30 mins

Servings: 6

Ingredients

  • 2 cups farro
  • 4 15 oz cans black-eyed peas drained and rinsed
  • 2 cups chopped cherry or grape tomatoes
  • 1 bell pepper any color, chopped

Cilantro Lime Sauce

  • 2 bunches cilantro
  • 1/4 cup lime juice about 2 limes
  • 1 avocado
  • 2 cloves garlic
  • 1/2 tsp cumin
  • salt to taste
  • 1/4 cup water to thin, plus more if needed

Instructions

Instant Pot version farro

  • Place the farro in a saucepan with 6 cups water.

  • Bring to a boil, then turn the heat down to simmer for 15 minutes.

Stovetop Version farro

  • Place the farro in a saucepan with 6 cups water.

  • Bring to a boil, then turn the heat down to simmer for 15 minutes.

For the Cilantro Lime Sauce:

  • In a blender or food processor, place the cilantro, lime juice, avocado, garlic, cumin, salt and water.

  • Blend until it’s the consistency of a thin smoothie.

For the bowls:

  • Warm the black-eyed peas in the microwave or in a pan on the stove.

  • Serve the farro in bowls topped with black eyed peas, tomatoes, bell peppers and drizzled with plenty of Cilantro Lime Sauce.

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