Have you tried farro before? It’s one of the oldest grains in existence! It has a higher fiber and protein content than common wheat. In one-quarter cup serving of uncooked farro provides 200 calories’ worth of energy, along with 7 g each of fibre and protein, as well as 10% of your daily iron needs.  In this salad, I’ve combined farro with lentils along with heaps of roasted vegetables. Now you’ve got a nutty and chewy filling entree salad. Enjoy!


Ingredients (makes 5 servings)

  • 2 cups dry farro/bulgar
  • 1 cup dry lentils
  • 3 yellow zucchini, halved lengthwise, deseeded
  • 2 green zucchini, halved lengthwise, deseeded
  • 1 red onion, peeled and cut into chunks
  • 2 red peppers, deseeded and cut into chunks
  • 2 eggplants, cut into chunks
  • 4 cloves garlic, peeled
  • 1/2 cup fresh basil
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon white wine vinegar
  • 1 squeeze lemon juice
  • salt & pepper to taste

Instructions

  1. Preheat oven to 400 F. Meanwhile, soak the farro/bulgar in cold water for 20 minutes, then drain.
  2. Meanwhile, chop the zucchini into chunky crescents. Transfer the vegetables and garlic into two shallow baking sheets (spread them out in a thin layer). Toss with olive oil, salt and pepper.
  3. Roast vegetables in oven for 30-40 minutes, removing the trays from the oven and shakingevery now and then, until vegetables are cooked through and brown around the edges. Toss vegetables with white wine vinegar.
  4. Place the lentils and farro/bulgar in large saucepan and cover with 2 inches of cold water. Bring to boil. Simmer for 20 minutes or until tender. Dress the farro/bulgar and lentils with olive oil and some lemon juice. Season with salt and pepper. Combine with roasted vegetables and enjoy hot or cold!

Nutrition

Calories: 496
Fat: 7 g
Carbohydrates: 82
Fibre: 16 g
Protein: 25 g

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