Deconstructed Pesto Farro Salad

INGREDIENTS:

1 cup                          Farro, uncooked

3 cups                       Water

2 cups                        Basil, fresh, chiffonade

¼ cup                         Lemon, fresh juice

2 tablespoons            Garlic, minced

1 tablespoon               Olive oil

3 tablespoons             Pine nuts

2 tablespoons             Parmesan, cheese

METHOD:

• To prepare farro; Combine farro and water in a medium sauce pot bring water to a boil. Once boiling, bring heat to a low and put a lid on top. Allow farro to steam, about 15-17 minutes or until all of the water is absorbed and the farro is al dente.
• Once farro is cooked, allow to cool.
• Combine lemon juice and olive oil in a blender, blend until smooth.
• In a bowl combine, cooked and cooled farro, lemon/olive oil mixture, basil, garlic, pine nuts, and parmesan cheese. Serve cold.

Chef’s Note; Who doesn’t love pesto? This salad is great with many other whole grains. Substitute farro for quinoa, barley, or freekeh. 

NUTRITION

Serves: 8 | Serving Size: ¼ cup | Calories: 150 | Fat: 6 grams | Sodium: 35 milligrams | Carbohydrates: 20 grams | Protein: 3 grams | Fiber: 1 grams