Herbed Farro and Roasted Red Pepper “Sushi”
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Credit: Barry Miles, Corporate Executive Chef, Kraft Foodservice, Northfield, Ill.
1 lb. Philadelphia Original Cream Cheese, softened
4 oz. roasted red peppers, peeled, seeded, pureed
2 T. minced fresh garlic
2 T. finely chopped fresh chives
2 T. finely chopped fresh parsley
4 lbs. cooked farro, cooled
12 nori sheets
8 oz. roasted red peppers, peeled, seeded, julienned
8 oz. roasted yellow peppers, peeled, seeded, julienned
8 oz. roasted green peppers, peeled, seeded, julienned
1 lb. English cucumbers, cut in 12 (6-inch x ¼-inch) sticks
Microgreens, for garnish
Method: In large bowl, mix cream cheese, red pepper puree, garlic, chives and parsley until well blended. Stir in farro. Spread about ¾ cup cream cheese mixture on each nori sheet. Place 1 oz. each red, yellow and green pepper strips and 1 cucumber stick at one end of nori sheet; roll up. Wrap individually in plastic wrap. Refrigerate 1 hour or until well chilled. Cut each log into 5 pieces. Garnish plates with microgreens.
12 servings (5 pieces each)
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