Fustini's Oils and Vinegars
Farro Stuffed Avocados

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Farro Stuffed Avocados

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Farro Stuffed Avocados



Prep Time25 min Cook Time15 min Total Time40 min Servings6 Nut Free

Ingredients

  • 1/2 cup uncooked farro
  • 1 cup vegetable broth
  • 2 tablespoons Fustini's Medium SELECT olive oil
  • 1/2 cup finely chopped shallot
  • 2 garlic cloves, minced
  • 2 tablespoons Fustini's Harissa olive oil
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon lemon zest
  • 2 tablespoons Fustini's Sicilian Lemon balsamic
  • Kosher salt to taste
  • 3 medium, ripe avocados
  • 1 1/3 cups chopped tomatoes
  • 1 cup thinly sliced English cucumber
  • 1 cup finely chopped red onion
  • 1/4 cup chopped fresh dill
  • 1/4 cup crumbled feta cheese

Hint

For a vegan version, substitute vegan feta cheese. Adapted from BH&G.


Directions

Step 1. 

Rinse and drain farro.  In a medium saucepan bring broth to boiling; add farro.  Cook 15 -20 minutes or until tender, but still chewy in the center; drain.  Transfer to a bowl and cool.


Step 2. 

In a small saucepan heat SELECT olive oil over medium.  Add shallot, cook and stir for 3 minutes or until tender.  Add garlic, cook for 1 minute.  Remove from heat and add to farro mixture with paprika, Harissa olive oil, lemon zest and lemon balsamic. Add salt to taste.


Step 3. 

Halve avocados lengthwise and remove pits.  Using a spoon, scoop out the flesh, keeping the peel intact. Set shells aside and chop avocado meat.  Add chopped avocado, tomatoes, cucumber, red onion and dill to the farro mixture.  Toss gently to combine.  Spoon mixture into avocado shells. Top with feta cheese.




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