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Seasoned Farro with Burrata, Nori, Marinated Cucumbers and California Avocado

Total time:

40 min

Prep time:

10 min

Cook time:

30 min

Seasoned Farro with Burrata, Nori, Marinated Cucumbers and California Avocado


This delicious vegetarian grain bowl combines the Asian flavors of nori, sesame oil and soy sauce with decadent burrata cheese and creamy California avocado.


Serves: 4

7 Tbsp. extra virgin olive oil, divided
1 small fennel bulb, finely chopped
1 small onion, finely chopped
5 cloves garlic, minced
1/2 tsp. kosher salt
4 cups vegetable stock (low-sodium preferred)
2 cups farro
6 Persian cucumbers
1/2 head radicchio, quartered
3 Belgian endives, cut in half lengthwise and cut into ¼-inch slices
1/2 cup rice vinegar
2 Tbsp. soy sauce
2 Tbsp. sesame oil
2 Tbsp. mirin
1 tsp. grated ginger
12 oz. burrata cheese
2 ripe, fresh California avocados, peeled, seeded and cut into thin slices
1 sheet toasted nori, cut into thin strips
1 scallion, cut into thin slices on the bias
As needed Sea salt, to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Heat 1/4 cup of the olive oil in a large saucepan over medium heat until hot and shimmering.
  2. Add fennel, onion, garlic and kosher salt.
  3. Cook, stirring occasionally, until the fennel is softened, about 8 minutes.
  4. Add stock and farro and bring to a boil over high heat.
  5. Reduce the heat to medium and simmer, stirring occasionally, until the farro is tender and the stock is absorbed, 25 to 30 minutes. Set aside.
  6. While the farro is cooking, cut the Persian cucumbers in half lengthwise, then cut them into half-inch slices on the bias. Put them into a large bowl and set aside.
  7. Tear the outer radicchio leaves into bite-size pieces, discarding the base and heart. Put radicchio into the bowl with the cucumbers and toss with 1/2 Tbsp. salt; let stand for 10 minutes. Lightly rinse radicchio and cucumbers in a strainer; gently squeeze and dry on paper towels.
  8. In a large bowl, toss the cucumbers and radicchio with the endive, rice vinegar, soy sauce, sesame oil, mirin, and grated ginger and set aside.
  9. Divide the cooked farro among four bowls. Top farro with cucumber radicchio mixture, burrata and avocado slices.
  10. Garnish each bowl with strips of nori, scallion, and a tiny pinch of flakey sea salt.

Serving Suggestion: Serve as a light dinner or hearty lunch.

Beverage Pairing: Dry white wine or light Asian beer pair perfectly with this grain bowl.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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