Ingredients
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1/2 cup Nature's Promise® Organic Italian Pearled Farro
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1 1/2 cup water
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1/2 lb sweet potatoes
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1/2 tsp garlic powder
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1 lb tilapia fillets
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4 tbsp olive oil, divided
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1 tbsp low-sodium Cajun seasoning
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1/2 cup sour cream
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1 tbsp lime juice
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1 tbsp chopped parsley
Steps
1
Preheat oven to 400°F. In a multicooker or electric pressure cooker, combine farro and water. Seal and bring to high pressure. Cook, under pressure, 8 min. Allow pressure to release naturally 5 min., then switch to quick release. Drain any excess liquid.
2
Bring a large pot of salted water to a boil on high. Meanwhile, peel and cut sweet potatoes into 1-inch cubes. Cook potatoes 12 min., until soft
3
When farro is cooked, pulse sweet potatoes in a food processor until slightly chunky. Add drained farro, garlic powder, salt, and pepper. Pulse until just combined. Form into 8 (½-inch-thick) patties.
4
Rub fish with 2 tbsp oil, Cajun seasoning, salt, and pepper. Arrange in greased baking dish and bake 10–13 min., until cooked through.
5
In a 12-inch nonstick skillet, heat remaining 2 tbsp olive oil on medium-high. Cook sweet potato cakes 3 min. per side, until golden brown. In a small bowl, whisk together sour cream, lime juice, and salt. Serve tilapia with sweet potato cakes and lime crema. Garnish fish with parsley.
