Farro is a hearty wheat-based grain that has a rich, nutty flavor. It is a good source of fiber and protein. Look for the pearled farro or semi-pearled farro as the cooking time is less than cooking the whole grain. You can make a large batch of farro as it’s a great addition to soups, salads and hot cereal.
Sambal oelek is a spicy Indonesian paste made with hot red chili peppers, vinegar and salt and it adds a fantastic spicy kick to the dressing. The shrimp is an added bonus for this farro bowl and just needs a quick sauté in olive oil with a pinch of salt and pepper. Serving the farro bowl warm is an option, but I refrigerated it for a few hours to let the flavors meld, and served it at room temperature. It’s a delicious dish served either way!
Cook the farro according to the package directions. Drain the farro and place it in a large bowl. Add the diced bell peppers, chopped basil and mint leaves to the bowl.
In a blender, combine the cilantro, lime zest, lime juice, vinegar, water, sambal oelek, ginger, garlic, a pinch of salt and a grind of pepper. Whiz until smooth. With the motor running, slowly add in the olive oil. Once blended, add the dressing to the bowl of farro and toss to coat. Taste, and season with salt and pepper as needed.
In a large skillet over medium-high heat, heat 1-2 tablespoons of olive oil. Rinse the shrimp and pat dry. Season with salt and pepper. Place the shrimp in a single layer in the skillet and cook, turning once, until just cooked through and pink in color, about 2-3 minutes per side. Add the shrimp to the farro bowl and mix well. Garnish with fresh basil and mint leaves.