For a healthy and tasty meal with a lot of variety, try making a Buddha Bowl. Start with a grain, add some beans, some vegetables, maybe a green on top, whatever you like. In this version, I used farro for my grain, red kidney beans, eggplant, and some other vegetables. To learn how to make this Buddha Bowl With Farro and Eggplant, read on.
1 cup dried farro
15 oz. can of red kidney beans
1/2 an eggplant, chopped
1 shallot, sliced thin
1 tomato, chopped
1 slice of red onion, chopped
a handful of baby arugula
1 teaspoon apple cider vinegar
1 tablespoon extra virgin olive oil
dried Italian herb blend
According to the package instructions, cook 1 cup of farro with 3 cups of water. I replaced one of the cups of water with vegetable stock. This takes about a half hour and gives you plenty of time to prepare the other ingredients.
Pour beans into a pot and heat through. Saute eggplant with shallot and add salt and pepper. Drain the beans and drain any liquid out of the eggplant mixture.
On the chopped tomatoes I added salt and pepper, a shake of dried Italian herbs, and some extra virgin olive oil.
Spoon the farro onto a large serving plate. Next to it put the eggplant mixture, followed by the beans and the tomatoes. Arrange each separate food around the plate in their own area. I put the chopped red onion in the center. I sprinkled a handful of blueberries onto the farro. It complements the nutty flavor of farro nicely.
I put arugula on top in the center along with a sprinkling of sunflower seeds. I spooned the dressing mostly onto the arugula and drizzled the rest around the plate.
This Buddha Bowl with farro and eggplant served two hungry people.
I hope you try it. It will give you plenty of energy.