We're sleeping on farro
Farro is a nutrient packed, unrefined, ancient grain that we are seriously sleeping on in the US. Only one cooked cup contains 20% of recommended daily fiber and 24 grams of protein. It's loaded with vitamins and minerals, but is most noted for its B vitamins, zinc, and magnesium. Instead of always grabbing the same rice or pasta, the next time you’re at the grocery store give farro a try. You’re going to love it!
Ingredients
1 1/3 cup or vegetable broth
1/2 cup of Italian farro
4 stocks of broccolini
2 small leeks (or one large)
1 bunch of dill finely chopped (about 1/4 cup packed)
1/4 cup of sliced green olives
Juice of half a lemon
2 tbsp olive oil
3 cloves of garlic
1 tsp garlic salt
1 tsp onion powder
1 tsp pepper
1 tsp salt
Preparation
1. Add vegetable broth and farro to a pot. Bring to a boil, reduce heat to low, cover and cook for 10 minutes. Remove from heat and let stand for 5 minutes. Cook as instructed.
2. Blanch broccolini for 1-2 minutes.
3. Add olive oil to a pan until hot, then add the garlic and leeks until they begin to brown.
4. Chop broccoli once blanched and add to pan, then add seasoning.
5. In a separate bowl combine the farro, and sautéed veggies. Then add the olives, dill, and lemon juice.
6. Stir until fully combined and top with extra dill. Enjoy!