Rice Is For Povos; Make A Farro Bowl Instead

Betches are always looking for ways to improve their diet. For instance, when they see something like a grain bowl, they think, “ok cool, but like, rice and beans are so povo.” And they’d be right.

The idea of the grain bowl is a decent one—I mean, aside from the fact that you’re eating carbs (minus 10 points), you ARE filling the rest of the bowl with protein and veggies. So, you go, Glen Coco.

We’re all about building on other people’s ideas, so we give you the farro bowl. Yah, it’s still a grain, but it’s like, a lesser known one, tastes better than rice, and has a fuck-ton of nutrients. We’ve decided to be kind and give you the recipe for our fav one, so like, you’re welcome.


  • 2 tablespoons extra-virgin olive oil, divided use
  • 1 cup dry farro
  • 2 cups water

First, you gotta cook the farro. Add 1 tablespoon of olive oil to a medium pot over medium-high heat. Once that shit is nice and hot, add the farro and sauté until the grains are fragrant, which should take about 2 mins unless you somehow managed to fuck up. Add the water and turn the heat to high until the water comes to a boil. Stir the farro once, reduce the heat to low, cover, and let cook until tender, about 30 minutes. Drain any excess water and return to the pot until ready to assemble the bowls.

Now comes the fun part! Yay! You’ll want to use about 1/3 cup of the cooked farro—or more if you’re like, really hungry—and place at the bottom of a large bowl. Choose a protein—roasted shredded chicken, baked salmon, a poached egg, or roasted chickpeas—and layer that on top of the farro.

Now you need veggies. Let’s say you went with the roasted chicken and you want to go all Mediterranean on this bowl’s ass. Add diced tomatoes, diced cucumbers, diced Kalamata olives, and a sprinkle of feta cheese. Top with a bit of salt and pepper for that flaaaaavor.

For a dressing, top with a mixture of salt, pepper, olive oil, and lemon OR get super Greeky and combine tahini paste with water, lemon juice, garlic, and salt in a blender until it’s the consistency you want. Throw on some chopped parsley and mint and VOILA—welcome to Greece, kinda.

If you went the poached egg route, you could top the farro with fresh baby arugula, diced tomatoes, bacon (yah really), and chopped cucumbers. Shit, you could even through shrimp on there to be fancy.

The point is: don’t pigeonhole yourself in the rice bowl or rice and bean bowl world. Explore, eat farro, and be fucking fancy. Oh and check out these grain bowls from Bon Appetit—just swap any of that rice for our new fav grain. 


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