Nancy’s Recipes

Entrees

Ancient Grain Bowl with Grapefruit & Yuzu Dressing

Featured Product: Nancy’s Organic Whole Milk Yogurt Plain

 

Ingredients

Yuzu Yogurt Dressing

  • 6 oz. Nancy’s Organic Whole Milk Yogurt Plain
  • 1 Tbsp. Yuzu or Lime Juice
  • Kosher Salt, to taste
  • Cracked Black Pepper, to taste
  • 1 Tbsp. Chopped Cilantro Leaves, plus more for garnish

Bowl

  • 2 C. Water
  • ½ C. Uncooked Farro, rinsed and soaked overnight in water
  • ½ lb. Green Beans and/or Asparagus, trimmed
  • 1 Tbsp. Olive Oil
  • Salt and Pepper
  • 3 Green Onions, sliced
  • 1 Pink Grapefruit, peeled and sectioned
  • Toasted Walnut Halves
  • Yuzu Yogurt Dressing (see above)

 

Directions

  1. In a small bowl, whisk together the yogurt, yuzu or lime juice, salt, pepper and chopped cilantro. Set aside. For best flavor, make the dressing ahead of time and chill overnight.
  2. Bring the water to a boil in a 2-quart pan. Add the soaked farro. Stirring intermittently, cook until tender, 30-45 minutes.
  3. Toss the green beans and asparagus in olive oil and season with kosher salt and pepper.
  4. Place a grill pan or a skillet over medium heat. Grill or sauté the green beans and asparagus until vibrant and just blistered.
  5. Assemble four bowls with cooked farro in the bottom. Layer with blistered green beans and asparagus, sliced green onions, grapefruit sections, and toasted walnuts.
  6. Add a dollop of yuzu yogurt sauce to the top of each bowl and garnish with cilantro leaves.