Recipe by: Brooke Lucy

Serves: 4-6

Ingredients

1 1/2 cups  Bluebird Split Emmer Farro

3 teaspoons of freshly ground cumin

1 teaspoon chili powder

1 tablespoon olive or vegetable oil

1 medium shallot, thin long slices

4 oz. of roasted green chilies (fresh roasted green chilies are best, but canned works too)

3 1/3 cups of water or broth

1 cup of 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)

Method

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