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Farro with Dried Fruit and Nuts

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

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

Notes

To toast nuts, heat a small pan over medium heat, add nuts and cook until slightly browned, mixing often.


Nutrition Information

Serving Size: 1 cup Calories: 265
Fat: 5g
Saturated Fat: 1g
Carbohydrates: 40g
Dietary Fiber: 7g
Protein: 5g
Sodium: 200

Dietary Restrictions

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.