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
- Preheat oven to 400 F. Meanwhile, soak the farro/bulgar in cold water for 20 minutes, then drain.
- 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.
- 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.
- 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!
Fat: 7 g
Fibre: 16 g
Protein: 25 g