Farro Stuffed Avocados

25 min

15 min

40 min

6

Ingredients

1/2 cup uncooked farro
1 cup vegetable broth
2 tablespoons Futsini's Aji Verde Crush olive oil, plus more for drizzling
1/2 cup finely chopped shallot
2 garlic cloves, minced
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 the olive oil over medium. Add shallot, cook and stir for 3 minutes or until tender. Add garlic, and cook for 1 minute. Remove from heat and add to farro mixture with paprika, additional 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.

Product: