Living in North Carolina, there seems to be a BBQ restaurant on every other corner. Okay, maybe I’m exaggerating a bit, but you catch my drift. There are so many different options and everyone has a different opinion on which is best. Since we moved to the area about a year ago, we’ve certainly taste-tested our way through quite a few of these places.
But despite the number of fantastic BBQ restaurants, it can be fairly hard if you’re looking for vegetarian options. Making it at home solves this dilemma.
I’ve come to really love farro over the last few years and decided to use it as the base for these Chipotle Peach BBQ Farro Sandwiches. A whole grain that is slightly nutty, just a bit chewy and a good source of protein and fiber, it can be a great substitute for ground beef or meat. It's the key ingredient in my meatless sloppy joe recipe -- if you like to stick with whole food meat substitutes instead of the store-bought kind, give cooked farro a try!
While the farro is cooking, you’ll first whip up a topping for the sandwiches. Sliced onions are cooked in a skillet for about 15 to 20 minutes, so they get really tender and just start to caramelize. Once that's done, you’ll whisk together a simple homemade barbecue sauce, with hints of sweetness, smokiness and spice. It's the perfect pairing for the onion topping, which helps to cool down the heat from the chipotle.
Load it all up on some buns and you’ve got yourself one finger-licking good meal. We don’t eat a whole lot of chips at our house, but I can’t resist serving them with these sandwiches. Or you can go more traditional BBQ and serve it up with some coleslaw, greens or even sweet potato fries.
Whatever you do, just prepare to get a little messy! In a good way.
Ingredients
For the farro:
- 1 cup pearled farro rinsed
- 3 cups water
For the onions:
- 1 tablespoon olive oil
- 1 medium yellow onion sliced
- ¼ teaspoon salt
For the sauce:
- 1 8-ounce can tomato sauce
- ¼ cup peach preserves
- 2 tablespoons molasses
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 1 medium green pepper chopped
- 2 cloves garlic minced
- 1 tablespoon minced chipotle in adobo sauce
For serving:
- 6 burger buns or rolls
Instructions
- Add the farro and water to a medium saucepan. Bring to a boil then cover, reducing the heat to medium-low. Let simmer until the farro is tender and a little chewy, 30 to 35 minutes. Drain any excess water and add to a large bowl.
- While the farro is cooking, start on the topping. Set a medium skillet over medium low heat. Add in the olive oil. When hot, add in the sliced onions and sprinkle with the salt. Cook for about 15 to 20 minutes, stirring occasionally, until very tender and the edges are starting to turn golden brown. Transfer the onions to a small bowl or plate and set aside.
- In a small bowl, whisk together the tomato sauce, peach preserves, molasses, vinegar and brown sugar. Set the same skillet you used for the onions back over medium heat. Add in the olive oil. When hot, add in the onion and pepper. Cook until tender, about 5 minutes. Add the garlic and chipotle. Cook until fragrant, about 30 seconds. Pour the tomato sauce mixture into the skillet. Lower the heat slightly and let cook until thickened, 15-20 minutes. Add the sauce to the bowl with the farro and mix to combine.
- Spoon some of the farro on the bottom of a bun. Top with onions and cover with the other half of the bun, then serve.
I'm making that sauce ASAP! YUM!!!!
Enjoy! 🙂
I've never really worked with farro but now I'm intrigued! Adding the peaches just sounds like it's too good!
I've become obsessed with farro the last few years! You should try it sometime!
I've never cooked with farro before, but this looks awesome!! What a great idea.
Thanks Emily! It's probably my favorite whole grain!
These sound delicious! But do you think I could sub quinoa or farro to make these GF? I just have to try that chipotle peach BBQ sauce!
Hi Shelley! I don't see why not! The texture will be a little different but it should still work fine!
This looks fab!! At first I thought it was made with pinto beans, which I think would be a good addition to pump up the protein even more! (I'm on a high protein diet heehee)
Thanks Melissa! Adding beans sounds delicious!
This sounds absolutely fantastic! I have never cooked with farro before, but I am thinking this would be the perfect recipe to use to make it for the first time. Thanks Ashley!!
Thanks Hannah! You should definitely try using it sometime! It's one of my favorites 🙂
I'm wondering if I can substitute fresh peaches for the peach preserves. Maybe stew them a little before adding? We're just coming into peach season here, and this sounds perfect for them.
Hi Sara! We've only tested the recipe with the peach preserves so I'm not entirely sure how it would turn out! If it was me, I'd cook them down a bit before using in here. Let us know if you give it a try!
I will try that. I just got some more peaches yesterday. I'll let you know how it works out.
I love burgers and sandwiches, so I'm always looking for new vegetarian ideas to fill them up, and this sounds so good to me! I can't wait to try the peach BBQ sauce!
xo, Elisa
Thanks Elisa! Hope you enjoy! 🙂
Love this idea! Looks so delicious and filling!
These look incredible! You are so creative! I am inspired to go make these right now.
Thanks so much Kristie!
That sauce sounds amazing, and I think my kids would like these way better than regular sloppy joes!
Thanks Anna! 🙂
What a great sounding recipe Ashley! That BBQ Sauce sounds legit awesome!
Thanks Chris!
I've kind of missed eating bbq sauce since going veg, but I think this would be a perfect stand in for pulled pork or chicken sandwiches! And the fact that it's a little bit messy is definitely a PLUS.
Right? Messy food is so fun! 🙂
I need a wheatless version and see that barley is often used as a replacement for farro. Has anyone tried that and what was the result?
Hi Lorena - I haven't tried it myself but I think barley would be a good sub for the farro here. It does have a fairly similar texture to the farro when cooked. You may need to cook the barley a little longer (so just simmer until tender but still a little chewy).