Ingredients
- 1 1/2 cups Bluebird Split Emmer Farro
- 3 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil or vegetable oil
- 1 medium shallot in thin long slices
- 4 ounces roasted green chilies fresh roasted green chilies are best, but canned works too
- 3 1/3 cups water or broth
- 1 cup fresh or frozen corn
- salt to taste
- 1/2 cup cilantro coarsely chopped
- 1/2 cup sunflower seeds
- 1/4 cup Queso Fresco Feta cheese also can work
Methods
- Heat a medium size skillet over medium- low heat and dry roast the cumin and split farro, stirring occasionally until cumin is brown and the split farro appears “toasted” (about 5 minutes).
- Add oil, shallots, and chili powder; sauté for about 5 minutes until shallots release their moisture and begin to turn translucent.
- Add roasted green chilies, a pinch of salt, and liquid. Stir to incorporate ingredients. Turn the burner to low, cover the skillet with a lid and cook for 15 -20 minutes or until all the moisture is absorbed.
- Remove the lid, incorporate corn. Careful to not release too much moisture.
- Turn off burner, cover again with lid and let sit for 10 minutes to allow it to steam finish.
- Remove the lid. Mix in 1/4 cup of cilantro and 1/4 cup of sunflower seeds, reserving the remaining ingredients for the topping.
- Move into a serving bowl, top with the remaining cilantro, sunflower seeds, and Queso Fresco. Serve warm.
- This side can also be a vegetarian taco filling served with corn tortillas.
