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FARRO WITH NECTARINES, BASIL, AND TOASTED PINE NUTS

1

cup

whole-grain farro

6

Tbs

pine nuts

2

nectarines, chopped

4

oz

ricotta salata, finely crumbled

16

basil leaves, minced

2

Tbs

almond oil

1

Tbs

white balsamic vinegar

tsp

salt

tsp

ground black pepper

Soak the farro in a big bowl of cool water for at least 8 and up to 16 hours. Drain in a fine-mesh sieve or small-holed colander set in a sink. Pour the farro into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour. Drain again in that sieve or colander, then run under cool water to stop the cooking. Drain thoroughly. 2. Scatter the pine nuts in a dry skillet and set it over medium heat. Cook, stirring often, until lightly toasted and fragrant, about 4 minutes. 3. Pour the pine nuts into a large serving bowl. Add the cooked farro. Stir in everything else: the nectarines

Servings: 4

Nutrition Facts

Serving size: 1/4 of a recipe (6.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

444.84

Calories From Fat (46%)

203.91

% Daily Value

Total Fat 23.67g

36%

Saturated Fat 6.01g

30%

Cholesterol 25.23mg

8%

Sodium 569.05mg

24%

Potassium 881.48mg

25%

Total Carbohydrates 50g

17%

Fiber 13.14g

53%

Sugar 10.86g

 

Protein 17.04g

34%

Source

Author: Weinstein, Bruce; Scarbrough, Mark

Source: (2012-08-21). Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day (Kindle Locations 1678-1691). Rodale. Kindle Edition.