Recipes

Chorizo + Pineapple Farro Bowl


As most of you know, I’m a personal chef and make it my duty to offer personalized menus to each individual client. I have one client who prefers to have the entire meal easily accessible so that she doesn’t have to worry about multiple containers. Sounds like a smart lady if you ask me! I came up with this dish trying to think outside of the “bowl box” while incorporating savory and sweet. The best part is that chorizo is a type of meat that won’t taste less enjoyable after being reheated. You know what I mean, right? Beef and chicken tend to taste dull and tough if reheated on its own or not stored properly. So cook and eat confidently, my exotic eaters, knowing that if you make plenty, it reheats easily and will stay for a solid week! Mic drop.

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CHORIZO + PINEAPPLE BOWLS

Ingredients
1lb chorizo, ground
1 red or yellow onion, chopped 
1 cup pineapple, cut in bite-sized chunks
1/4 scallions, sliced thin
Cucumber, cut into 1/2in pieces
1 lime, sliced and quartered
1 1/2 cups farro grain
4 cups chicken or vegetable stock
1 tbsp olive oil
salt to taste
Instructions

Farro
In a medium saucepan over medium heat, combine the farro, oil, 1/2 tsp salt, and stock. Stir and cover leaving a slight gap in the lid. Stir occasionally from the bottom of the pan to avoid clumping or burning. The farro will go from a coarse-to-fluffy texture but should still have a slight bite to it.
Chorizo + Pineapple
In a large frying pan over medium heat, brown the chorizo while using a spatula or spoon to break it into pieces. Once completely cooked through, pour out the fat leaving about a tablespoon in the pan.  Toss in and stir the onions to cover them in the yummy goodness that makes chorizo so delicious, aka the fat. Saute until translucent, crank up the heat to medium-high, an add the pineapple chunks. TIP: This will allow the liquid from the pineapple to soften the onions even more. The sugar from the pineapple will help caramelize the onions. We increase the heat to avoid a soppy mess of juice and allow the pineapple to get golden brown!
Go ahead and add the chorizo back into the pan, and give it a light toss so the onions and pineapple are evenly dispersed. 
Scoop some farro into a deep soup bowl, add the chorizo mix, scallions, cucumber, lime wedge, and enjoy!
As most of you know, I’m a personal chef and make it my duty to offer personalized menus to each individual client. I have one client who prefers to have the entire meal easily accessible so that she doesn’t have to worry about multiple containers. I came up with this dish when trying to think outside of the “bowl box” while incorporating savory and sweet. The best part is that chorizo is a type of meat that won’t taste less enjoyable after being reheated. You know what I mean, right? Beef and chicken tend to taste dull and tough if reheated on its own or not stored properly. So cook and eat confidently, my exotic eaters, knowing that if you make plenty, it will stay for a solid week and you can easily reheat it! Mic drop.

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