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Herbed Farro & Roasted Pepper "Sushi"

Herbed Farro & Roasted Pepper "Sushi"
 
Yield:
12 servings, 5 pieces each

Ingredients

Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened 1 lb. -
roasted red peppers, peeled, seeded and pureed 4 oz. 3/4 cup
minced fresh garlic - 2 Tbsp.
fresh chives, finely chopped - 2 Tbsp.
fresh parsley, finely chopped - 2 Tbsp.
cooked farro, cooled 4 lb. 2-1/4 qt.
nori - 12 sheets
roasted red peppers, peeled, seeded and julienned 8 oz. 1 cup
roasted yellow peppers, peeled, seeded and julienned 8 oz. 1 cup
roasted green peppers, peeled, seeded and julienned 8 oz. 1 cup
English cucumbers, cut into 6x1/4-inch sticks 1 lb. 12 sticks

Directions

MIX cream cheese, red pepper puree, garlic, chives and parsley in large bowl until well blended. Stir in farro.

SPREAD about 3/4 cup cream cheese mixture onto each nori sheet. Place 1 oz. of each colored pepper strip 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.

Kraft Kitchens Tips

Serving Suggestion
Garnish plates with micro greens.
K:61344v01:128398
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Nutritional Information

Nutrition Information

Calories
 290
Total fat
 14 g
Saturated fat
 8 g
Cholesterol
 50 mg
Sodium
 160 mg
Carbohydrate
 41 g
Dietary fiber
 7 g
Sugars
 3 g
Protein
 9 g
Vitamin A
 35 %DV
Vitamin C
 140 %DV
Calcium
 4 %DV
Iron
 2 %DV