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Farro Tabbouleh

Posted on Jun 13, 2016 by Chef Karla Williams








Farro Tabbouleh from H3 Healthy KitchenIngredients:

1 cup                                      Farro, raw

3 cups                                    Water

1 teaspoon                            Extra-virgin olive oil

3 each                                    Garlic cloves

½ cup                                     Lemon juice, fresh

½ cup                                     Parsley, fresh

¼ cup                                     Mint, fresh

5 each                                    Scallions

¼ cup                                     Basil, fresh

½ cup                                     Grape tomatoes, quartered

¼ teaspoon                           Salt

Method:

  • In a medium saucepan, combine water and farro.
  • Bring to a boil and then reduce heat to low, cover and simmer for 20 minutes, or until the farro is tender and has absorbed all of the water.Allow to cool.
  • In a food processor, combine; olive oil, garlic, lemon juice, parsley, mint, scallions, basil, and salt, pulse until finely chopped.
  • Transfer herb mixture to a bowl and toss with cooled farro and fresh tomatoes.  

Chef’s Note: This salad is tasty with most whole grains. Substitute quinoa, barley, or bulgur for variety.  

Serves: 4

Serving Size: ½ cup

Calories: 90

Fat: 2 grams

Sodium: 140 milligrams

Carbohydrates: 17 grams

Protein: 2 grams

Fiber: 2 grams


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