with green beans, sweet bell pepper and shallot-lemon citronette
1. In medium pot, bring 3 cups of water, farro and salt to a boil. Cook for 25-30 minutes. Drain.
2. Cut green beans into 2-inch pieces; core, seed and slice bell pepper; mince garlic; zest and halve lemon, cutting one-half into wedges; chop shallot; chop mint.
3. Heat a drizzle of oil over medium-high heat, add pepper and green beans, tossing 7-8 minutes; add garlic, then salt and pepper. Remove from pan and set aside.
4. Season the shrimp with salt and pepper; add them with olive oil to the pan and cook 2-3 minutes.
5. In large bowl, combine shallot, squeeze of lemon juice, salt and pepper; whisk in olive oil; adjust with more lemon juice or oil, if needed.
6. Toss the farro into the shallot-lemon citronette along with veggies, arugula, shrimp, lemon zest, mint, salt and pepper. Serve with lemon wedges.
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Serving Size: 1 Serving (407g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 371 | ||
Calories from Fat: 38 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 215.5mg | 66 % | |
Sodium 232mg | 8 % | |
Potassium 944.3mg | 25 % | |
Total Carbohydrate 50.7g | 15 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 39.6g | ||
Protein 38.9g | 56 % | |
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: 371
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