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Name: Grilled Broccoli and Grain Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 Cup Lentils, Dried add 3 Cups of Water & 1 Tablespoon of Salt; 1 Cup Farro, Dried add 5 Cups of Water & 1 Tablespoon Salt; 2 Heads Broccoli, Fresh Sliced in thn, Large Pieces; 3-5 Garlic cloves Miced; 2-3 tablespoons Canola Oil; 1 Cup Red Onion Sliced Thin; 1 Cup Celery Sliced Thin; 1 Cup Red bell pepper Small Dice; 1 Cup Kale Chopped Fine; 2 Cups Orange Sauce

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INGREDIENTS

1 Cup Lentils, Dried ; add 3 Cups of Water & 1 Tablespoon of Salt
1 Cup Farro, Dried ; add 5 Cups of Water & 1 Tablespoon Salt
2 Heads Broccoli, Fresh ; Sliced in thn, Large Pieces
3-5 Garlic cloves ; Miced
2-3 tablespoons Canola Oil
1 Cup Red Onion ; Sliced Thin
1 Cup Celery ; Sliced Thin
1 Cup Red bell pepper ; Small Dice
1 Cup Kale ; Chopped Fine
2 Cups Orange Sauce

Servings

INSTRUCTIONS

1. Cook Grains - set aside

Farro - Add 1 Cup dry farro to saucepan with 1 tablespoon salt and 5 Cups of Water. Boil at Medium-High heat for 25-35 minutes until you achieve a somewhat soft, yet mildly chewy texture. If farro seems too chewy, simply add a little more water and continue to boil. Strain the farro and chill.

Lentils - Add 1 Cup dry lentils to saucepan with 1 tablespoon salt and 3 cups of Water.Boil at Medium-High heat for 8-12 minutes until you achieve a somewhat soft, yet mildly chewy texture. If lentils seem too chewy, simply add a little more water and continue to boil. Strain the lentils and chill.

2. Grill Broccoli - Slice Broccoli into large, thin, wide slices and toss in a bowl with some salt, pepper, minced garlic and canola oil. Grill until you get good black grill marks and blackened bits on the broccoli. Set aside to chill. Once chilled, chop into smaller, bite sized bits.

Toss Broccoli, Grains, Celery, Onions, Peppers and Orange Sauce Together.

Allow to marinate (marry) for at least 12 hours and preferably overnight in refrigerator.

Adding fresh herbs, citrus pieces, nuts or pomegranate seeds would also be fabulous !

NOTES

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Grilled Broccoli and Grain Salad

1 Cup Lentils, Dried add 3 Cups of Water & 1 Tablespoon of Salt
1 Cup Farro, Dried add 5 Cups of Water & 1 Tablespoon Salt
2 Heads Broccoli, Fresh Sliced in thn, Large Pieces
3-5 Garlic cloves Miced
2-3 tablespoons Canola Oil
1 Cup Red Onion Sliced Thin
1 Cup Celery Sliced Thin
1 Cup Red bell pepper Small Dice
1 Cup Kale Chopped Fine
2 Cups Orange Sauce

1.  Cook Grains - set aside
      Farro - Add 1 Cup dry farro to saucepan with 1 tablespoon salt and 5 Cups of Water.  Boil at Medium-High heat for 25-35 minutes until you achieve a somewhat soft, yet mildly chewy texture.  If farro seems too chewy, simply add a little more water and continue to boil.  Strain the farro and chill.
     Lentils - Add 1 Cup dry lentils to saucepan with 1 tablespoon salt and 3 cups of Water.Boil at Medium-High heat for 8-12 minutes until you achieve a somewhat soft, yet mildly chewy texture.  If lentils seem too chewy, simply add a little more water and continue to boil.  Strain the lentils and chill.

2. Grill Broccoli - Slice Broccoli into large, thin, wide slices and toss in a bowl with some salt, pepper, minced garlic and canola oil.  Grill until you get good black grill marks and blackened bits on the broccoli.  Set aside to chill.  Once chilled, chop into smaller, bite sized bits.

Toss Broccoli, Grains, Celery, Onions, Peppers and Orange Sauce Together.

Allow to marinate (marry) for at least 12 hours and preferably overnight in refrigerator.

Adding fresh herbs, citrus pieces, nuts or pomegranate seeds would also be fabulous !

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Nutrition

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Serving Size: 1 Serving (597g)
Recipe Makes: Servings

Calories: 375
Calories from Fat: 17 (5%)

Amt Per Serving		% DV

	Total Fat 1.9g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 65.3mg		2 %
Potassium 1636.4mg		43 %
Total Carbohydrate 70.8g		21 %
	Dietary Fiber 23.1g	92 %
	Sugars, other 47.8g
Protein 23.3g		33 %
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.

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Calories per serving: 375

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