Finally my first Farro idea! I have to say, I love this stuff! It’s chewy and yummy and, well, fun!
I tossed it with what I could find in my pantry and it made a wonderfully satisfying lunch. Filling but not heavy, tasty and quite nutrient dense. According to NutritionData.com this salad contains more than 50% of your daily Vitamin A, over 20% Iron not to mention 18g of protein and 12g of fiber!
Here’s what I did. I hope it inspires you to try this fun grain…
- 1/4 cup pearled Farro uncooked (50g)
- 3/4 cups water
- Pinch of Kosher Salt
- 1 cup packed spinach leaves
- 1 oz Mozzarella cheese
- 1/2 cup canned pinto beans (I happen to have some leftover)
- 14g dried cranberries
- 1 tsp olive oil
- 1 tsp Balsamic vinegar
- 1/2 tsp oregano
- Pinch of salt and pepper
Cook the Farro according to the package. I brought 1/4 Farro with 3/4 cup water and a pinch of salt to a boil, then lowered to medium and cooked for 20 minutes until the water was absorbed.
While the Farro is cooking put all the other ingredients in a bowl.
Once the Farro is cooked add it to the bowl and toss.
You can’t get much easier than that!
I’m counting this as one serving but be it was quite large. You could totally share and pair with a bowl of soup!
|Servings||Amt per Serving|
|380||11g||12g||old: 8||new: 10|