Brazilian Farro with Roasted Pineapple

Preheat the oven to 400°F (200°C).

Peel and core the pineapple, then cut it into rings.

In a bowl, mix olive oil, brown sugar, cinnamon, and a pinch of salt.

Brush the pineapple rings with the sugar mixture and place them on a baking sheet.

Roast the pineapple in the oven for 20-25 minutes until caramelized and golden.

Rinse the farro under cold water and drain.

In a pot, heat olive oil over medium heat and sauté chopped onion and garlic until translucent.

Add the farro to the pot and stir for 2-3 minutes until slightly toasted.

Pour in vegetable broth and bring to a boil.

Reduce heat, cover, and simmer for 25-30 minutes until farro is tender.

Chop the roasted pineapple into bite-sized pieces.

Once the farro is cooked, fluff it with a fork and mix in the roasted pineapple, chopped cilantro, and lime juice.

Season with salt and black pepper to taste.

Serve warm, garnished with diced avocado and sliced green onions.

Equipment Needed

Spice Level:

Dietary