Pin it This Rainbow Farro Bowl with Pickled Cherries and Crunchy Seeds quickly became my go-to for a nourishing lunch packed with color and energy. The tangy cherries brighten every bite while the nutty farro and crispy seeds make every spoonful satisfyingly hearty. The best part I can prep it ahead and enjoy all week.
Last summer I served this bowl at a picnic and it totally disappeared. Even my skeptical dad went back for seconds and now he asks for it every family barbecue.
Ingredients
- Farro: provides a chewy nutty base look for pearled or semi-pearled for quickest cooking
- Fresh spinach or baby greens: bring a tender leafy layer seek out vibrant leaves with no wilting
- Pickled cherries: offer sweet tart pops in every bite use firm fresh cherries and taste your vinegar first
- Rainbow carrots: sliced add crunch and color buy bunches with stems for freshness
- Red onion: adds a sharp punch choose onions that feel heavy and firm
- Cucumber: supplies a refreshing crispness select small unblemished cucumbers
- Toasted pumpkin seeds: deliver crunch and healthy fat look for raw unsalted seeds to toast yourself
- Sunflower seeds: add another layer of texture my favorite for their buttery snap
- Feta cheese crumbles (optional): boost creaminess choose sheep’s milk for tang
- Olive oil: brings everything together choose extra virgin for flavor
- Lemon juice: brightens every element always use freshly squeezed
- Sea salt and black pepper: make all the flavors pop use flake salt if you have it
Instructions
- Cook the Farro:
- Rinse the farro under cold water until clear then add to a saucepan with water and salt Bring to a simmer and cook for about 20 minutes (or as instructed on the package) until tender but still pleasantly chewy Drain and set aside to cool
- Pickle the Cherries:
- Pit and halve the fresh cherries Place them in a heatproof jar Pour over a quick pickle liquid made by simmering vinegar water salt and honey or sugar Let them sit until they are bright and tangy at least 30 minutes for best flavor
- Toast the Seeds:
- Spread pumpkin and sunflower seeds in a dry skillet Warm over medium low heat and stir frequently for about 4 minutes until seeds are golden and fragrant Immediately remove from pan to prevent burning Cool on a plate
- Prep the Veggies:
- Slice rainbow carrots cucumber and onion as thinly as possible Rinse and dry your spinach or greens Make sure everything is crisp and ready for layering
- Build the Bowl:
- Spoon cooled farro into each bowl Arrange spinach carrots cucumber and onion on top Scatter with pickled cherries Sprinkle with toasted seeds and feta Drizzle olive oil and lemon juice over everything then season with sea salt and black pepper
- Serve and Enjoy:
- Gently toss everything together just before eating for maximum crunch and color Every bite should deliver a different texture and taste
Pin it The pickled cherries are my absolute favorite part I first tried them with this bowl after a cherry-picking trip and every time the sweet tangy burst elevates the whole meal. My youngest helps pit the cherries and sneaks them straight from the jar every time.
Storage Tips
Store components (farro, pickled cherries, seeds, and prepped vegetables) in separate containers for the freshest results Once assembled the bowl stays crisp for a day but the cherry juice can soften veggies so keep it separate until serving Toasted seeds should be kept in an airtight jar at room temperature for maximum crunch
Ingredient Substitutions
Try quinoa or freekeh instead of farro for a twist Pickled grapes or dried cranberries can step in for cherries out of season Use arugula or baby kale if spinach is unavailable If you need dairy free swap feta for a creamy plant-based cheese or leave it out
Serving Suggestions
Serve as a hearty lunch or light dinner Top with a poached or soft-boiled egg for extra protein Pack in mason jars for an easy picnic treat or healthy meal prep
Cultural and Historical Context
Pickled fruit has long been loved in Middle Eastern and European kitchens as a way to preserve the harvest and add bright contrast to rich grains Farro itself is an ancient wheat grain prized for its nutrition and flavor since Roman times Today bowls like this fit perfectly in a modern flexitarian or vegetarian diet
Seasonal Adaptations
In spring swap cherries for pickled strawberries or radishes For fall use roasted butternut squash and pomegranate jewels Winter bowls shine with citrus segments and roasted beets
Success Stories
This became my signature dish at summer gatherings One friend now texts me photos every time she recreates a version saying she never thought she could crave a grain bowl When I meal prep for the week this is always in rotation since it holds up so well My dad who avoids most salads requests this every barbecue
Freezer Meal Conversion
Cook the farro ahead and freeze it in portions You can pickle cherries in larger batches and freeze excess in their brine Veggies are best fresh but seeds will keep in the freezer for months to stay even crunchier
Pin it Give this colorful grain bowl a try and welcome in a rainbow of flavors. It brings a little celebration to your table at any time of year.
Recipe FAQs
- → What gives this bowl its vibrant flavor?
The combination of tangy pickled cherries, toasted seeds, and fresh veggies creates a lively, contrasting taste.
- → How do you pickle cherries for this dish?
Cherries are briefly soaked in a mixture of vinegar, sugar, and a pinch of salt to add brightness and flavor.
- → Can another grain substitute for farro?
Quinoa, barley, or brown rice can be used as alternatives, though each brings its own texture and flavor nuances.
- → What seeds work best here?
Pumpkin, sunflower, or sesame seeds offer crunch and a toasty aroma to the bowl.
- → What vegetables pair nicely?
Try a mix of sliced radishes, spinach, carrots, or cucumber for color and freshness.