I have been on overdrive when it comes to new recipes lately. I keep thinking up all of these new dishes while I’m lying in bed trying to go to sleep. You know, creating ingredient lists, how I’ll photograph it, that exciting moment of getting to taste it and have it be a success, totally normal, right?
Well as much time as I spend planning new recipes when I should be getting some shut eye, sometimes, it’s the unplanned ones that turn out even better, like this Pineapple Farro Fried Rice. In a hasty moment of not having anything planned for dinner this amazing dish was created. And NOTHING screams a more perfectly balanced dish than combining the sweetness of pineapple with the tartness of lime and the savoriness of coconut aminos. You know how much I love simple dishes and not only is this vegan dish the easiest but it’s packed with whole grains, lots of heart-healthy veggies, some immune boosting pineapple. It makes the perfect meal for a busy weeknight (skip the unhealthy takeout) and also doubles as a great make-a-head lunch option for the week! This would also be great with chicken or tofu tossed in.
Fun fact: Not only was this recipe unplanned but were some of the photos. I couldn’t resist using the ones of Emerson helping herself. Those little hands just make the photo!
(And yes she LOVED it!)
Pineapple Farro Fried Rice
Author: The Happy Hungry Yogi
Yields: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
- 1/2 c dry farro
- 1 1/3 c water
- 1 tbsp avocado oil
- 1 c red onion, chopped into bite-sized pieces
- 2 c carrots, chopped into bite-sized pieces
- 2 c zucchini, chopped into bite-sized pieces
- 1 c peas
- 3 c pineapple, chopped into bite-sized pieces
- 3 tbsp coconut aminos
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- cilantro and fresh lime wedges to serve
- Add the farro and water to saucepan and bring to a boil.
- Once boiling, reduce the heat to low and cover. Simmer for 10 minutes before removing from the heat (any remaining liquid will be absorbed as long as it remains covered).
- In a large skillet over medium-low heat add the avocado oil and onion. Sauté the onion until slightly translucent, just a few minutes.
- Add the carrot, zucchini, and peas to the pan. Continue to cook, stirring on occasion, until veggies are tender, about 6-8 minutes.
- Add the cooked farro to the skillet along with the pineapple, coconut aminos, garlic powder, and sea salt. Stir to combine and cover. Cook until all of the ingredients are warmed through, 5 minutes.
- Remove the pan from the heat and serve warm garnished with a squeeze of lime and fresh cilantro.
Storing: the farro will last in an airtight container for up to 5 days in the fridge.
Recipe suggestions: you can use frozen veggies in place of fresh but you will have to adjust the cook time accordingly
Nutrition: (about 1 1/2 c per serving) 233 cal/ 1g fat/ 50g carbs/ 20g sugar/ 6g protein
Add-ins: this dish is also equally as delicious with an added protein like chicken or shrimp. Just cook separately and add in with the last step.