Green Farro Bowl
The earliest records of farro or "Pharaoh's Wheat" dates back to 7700 BCE. The grain has a rich history and has sustained kings, roman armies and the poorest of farmers. In the 1980s, the grain gained great popularity in Europe and the United States due to its high yield and nutrient density. Today, you can enjoy this ancient grain with fresh veggies and tasty nuts right in your kitchen in as little as 25 minutes for a wholesome family meal! Enjoy and have a colorful day!
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Time:
Prep: 5min
Cook: 20min
Serving Size: 3
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farro
0.25 red onion (diced)
½ cup broccoli
½ cup green beans
2 zucchini
⅓ cup peas
¼ cup corn
feta
pistachios
pine nuts
garlic granules (to taste)
salt (to taste)
¼ teaspoon paprika
1 teaspoon umami seasoning
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Nutrition per serving
Calories, 271.31kcal, 14% DV
Total Fat, 13.97g, 20% DV
Carbs, 30.56g, 12% DV
Sugars, 7.96g, 9% DV
Protein, 10.85g, 22% DV
Sodium, 566.95mg, 28% DV
Fiber, 7.02g, 25% DV
Percent Daily Values based on a 2,000 calorie diet.
Health Score: 9.1/10
*Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.
Nutrients in this dish with a positive impact:
Unsaturated Fat, 9g, 18% DV
Fiber, 7g, 25% DV
Protein,. 11g, 22% DV
Potassium, 661mg, 19% DV
Magnesium, 76mg, 20% DV
Iron, 2mg, 16% DV
Step 1
In a pot cook farro.
Step 2
Peel and chop zucchini. Cut green beans and broccoli into bite sized pieces. Dice onion.
Step 3
In a large pan cook onion, then add onion to the cooked farro.
Step 4
In the warm large pan, cook and season all the vegetables.
Step 5
Slice feta into wedges and melt over the farro or the vegetables.
Step 6
To serve, put farro and vegetables on plates. Top with a sprinkle of pistachios and pine nuts.
