Farro with Dried Fruit and Nuts
|Author: BMC's Teaching Kitchen||Recipe Type: Lunch / Dinner | Cuisine: American||Serves: 8.5|
|Total Time: 40 | Prep Time: 10 | Cook Time: 30|
- 2 tablespoons canola oil, divided
- 1 ½ cups farro
- ½ cup onion
- 1 tablespoon minced garlic
- 6 ounces mixed greens (such as spinach, arugula, or kale)
- 1 cup chopped dried fruit (such as dates, raisins, apricots, dried cherries)
- ¼ cup toasted chopped nuts* (such as almonds, walnuts, or pistachios)
- ¼ teaspoon salt
- Pinch ground pepper
- Heat 1 tablespoon oil in a medium sauce pot over medium heat. Add farro and “toast” the grain until slightly browned. Add 3 cups water and bring to a boil. Reduce heat and simmer 25 minutes, until tender. Rinse under cold water and set aside.
- Heat a large sautépan with 1 tablespoon oil. Add onion, garlic and cook for 2-3 minutes until softened. Add mixed greens and heat until wilted. Add cooked farro, dried fruit, herbs, nuts, salt and pepper. Heat through and toss to combine.
To toast nuts, heat a small pan over medium heat, add nuts and cook until slightly browned, mixing often.
|Serving Size: 1 cup||Calories: 265|
Farro is a type of whole wheat and one of the oldest cultivated grains. It is a great source of protein, and fiber, and can be used in a variety of ways. Serve cooked farro as a side dish with chicken or fish, add to your favorite wrap sandwich, or sprinkle in a garden salad.