Farro Guacamole Style

“This great-tasting ‘guacamole’ inspired by Chef Adam Funk capitalizes on the whole-grain goodness of farro,” says Jason Ziobrowski, InHarvest’s corporate chef for the Eastern Region.


Yield: 2½ cups


  1. Preheat grill to medium heat.
  2. On stovetop, bring 2 c. lightly salted water to a boil and add InHarvest Farro. Simmer 30 minutes. (If liquid disappears, add a little more to keep Farro moist.) Drain and chill Farro on a sheet tray.
  3. Char chiles for 10 to 15 minutes. Turn once or twice to get an even cook.
  4. Remove chiles from grill and place into a zip-lock bag. Seal bag and let sit for 15 minutes. Remove chiles from bag. Seed and peel, then cool.
  5. In a food processor, purée charred chiles, cilantro, garlic and olive oil. Season to taste with salt and pepper.
  6. Add chilled Farro, vinegar and ½ c. water. Purée until fairly smooth. Adjust seasoning as needed.
  7. Add juice from lime and incorporate well. Chill until service. Serve with chips or raw vegetables.