Try this Farro Salad recipe, or contribute your own.
Suggest a better descriptionCover 1.1 pounds farro with cold water and soak up to 25 min. Drain and place in pot. Cover with 2 quarts stock or water. Bring to a boil. Turn down to a simmer and cook uncovered about 25 min. Drain and toss with 1/4 cup EVOO and 2 T red wine vinegar. Season to taste with sea salt and pepper. Add any of the following: chopped fresh herbs, sliced cucumbers, black olives, red onions, capers, roughly chopped arugula, minced garlic, chopped tomatoes. Serves 4-6.
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Serving Size: 1 Serving (1212g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 345 | ||
Calories from Fat: 253 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.1g | 37 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 19.9g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 54.6mg | 2 % | |
Potassium 1339.5mg | 35 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 15.5g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 345
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