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Active Time:30 minsTotal Time:55 minsServings:5Jump to Nutrition Facts
Active Time:30 minsTotal Time:55 minsServings:5
Active Time:30 mins
Active Time:
30 mins
Total Time:55 mins
Total Time:
55 mins
Servings:5
Servings:
5
Jump to Nutrition Facts
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Ingredients
1 ½cupsuncooked farro
3cupswater
1 ¼teaspoonskosher salt, divided
2tablespoonsextra-virgin olive oil
1tablespoonsherry vinegar or white wine vinegar
½cuproughly chopped beet greens or arugula
¼cupblanched green peas
1scallion, thinly sliced
1celery stalk, thinly sliced
1smallred beet, peeled and thinly sliced
2ouncesgoat cheese, crumbled (about 1/2 cup)
¼cupchopped fresh flat-leaf parsley
DirectionsCombine farro, 3 cups water and 3/4 teaspoon salt in a small saucepan over medium-low heat; cook, covered, 25 minutes or until the farro becomes tender. Place the farro in a strainer; drain well.Place hot farro in a large bowl. Add the remaining 1/2 teaspoon salt, oil, vinegar, greens, peas, carrots, scallions, celery and beet; stir gently to combine. Top with goat cheese and parsley, and spoon mixture into bowls.TipBeets are edible from root to leaf. The greens are edible and very nutritious. When selecting beet greens, look for greens that appear fresh and are bright green. The leaves should not be withered, yellowed or spotty. Place unwashed beet greens in a plastic bag, separate from the root and store in the refrigerator up to 4 days.Originally appeared: CookingLight Power Bowls
Directions
Combine farro, 3 cups water and 3/4 teaspoon salt in a small saucepan over medium-low heat; cook, covered, 25 minutes or until the farro becomes tender. Place the farro in a strainer; drain well.Place hot farro in a large bowl. Add the remaining 1/2 teaspoon salt, oil, vinegar, greens, peas, carrots, scallions, celery and beet; stir gently to combine. Top with goat cheese and parsley, and spoon mixture into bowls.TipBeets are edible from root to leaf. The greens are edible and very nutritious. When selecting beet greens, look for greens that appear fresh and are bright green. The leaves should not be withered, yellowed or spotty. Place unwashed beet greens in a plastic bag, separate from the root and store in the refrigerator up to 4 days.
Combine farro, 3 cups water and 3/4 teaspoon salt in a small saucepan over medium-low heat; cook, covered, 25 minutes or until the farro becomes tender. Place the farro in a strainer; drain well.
Place hot farro in a large bowl. Add the remaining 1/2 teaspoon salt, oil, vinegar, greens, peas, carrots, scallions, celery and beet; stir gently to combine. Top with goat cheese and parsley, and spoon mixture into bowls.
Tip
Beets are edible from root to leaf. The greens are edible and very nutritious. When selecting beet greens, look for greens that appear fresh and are bright green. The leaves should not be withered, yellowed or spotty. Place unwashed beet greens in a plastic bag, separate from the root and store in the refrigerator up to 4 days.
Originally appeared: CookingLight Power Bowls
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Nutrition Facts(per serving)344Calories10gFat49gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
