Farro “Guacamole Style”

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  • Farro Guacamole Style


  • 2 qts. water
  • 12 poblano peppers, roasted, peeled & seeded
  • 6 jalapeno peppers, roasted, peeled and seeded
  • 1¾ c. cilantro, chopped
  • 2 fresh garlic cloves
  • 1 c. olive oil
  • 1 c. red wine vinegar
  • 2 c. water
  • 1 c. lime juice


  1. Preheat grill to medium heat.
  2. On stovetop, bring 2 c. lightly salted water to a boil and add InHarvest Farro.  Simmer 30 minutes. (If liquid disappears, add a little more to keep Farro moist.) Drain and chill farro on a sheet tray.
  3. Char chiles for 10 to 15 minutes.  Turn once or twice to get an even cook.
  4. Remove chiles from grill and place into a zip-lock bag.  Seal bag and let sit for 15 minutes.  Remove chiles from bag.  Seed and peel, then cool.
  5. In a food processor, purée charred chiles, cilantro, garlic and olive oil. Season to taste with salt.
  6. Add chilled farro, vinegar and ½ c. water.  Purée until fairly smooth.  Adjust seasoning as needed.
  7. Add juice from lime and incorporate well. Chill until service. Serve with chips or raw vegetables.

Recipe Yield: 40 (¼ c.) servings

Nutrition Facts

Per serving: 110 cal., 3 g pro., 13 g carb.,2 g fiber, 5g fat (.5 g sat. fat), 0 mg chol., 10 mg. sod., 0 g. sugar

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