Farro with a Tennessee Twist
Print Recipe
Serves6 (1 cup each)
SWAP ScoreWhat's this?
Ingredients
- 1 1/2 cups farro, dry
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 small bunch kale, stems removed and leaves sliced into strips
- 3 stalks celery, chopped
- 5 green onions, chopped
- 1 pint grape tomatoes, halved
- 2 15-ounce cans low sodium white beans
- 3/4 ounce fresh mint, chopped
- 4 ounces Parmesan cheese, grated
- 3/4 cup buttermilk
- 4 tablespoons olive oil
- 2 teaspoons honey
Directions
- In a medium saucepan, bring 4 cups of water to a boil.
- Add the farro, reduce the heat to low, cover, and cook until tender, 20 to 30 minutes. Set aside to cool.
- In a large sauté pan, heat the olive oil over medium heat. Add the garlic and cook for 1 minute.
- Add the kale and cook for about 5 minutes, or until wilted. Add the celery, green onions, tomatoes, white beans, and mint and cook for about 10 minutes. Season to taste with salt and pepper. Set aside to cool.
- To make the Buttermilk Dressing: In a small bowl, whisk together remaining ingredients.
- Drizzle the dressing over the salad and mix well. Top with Parmesan cheese.
Recipe Tips
Use any greens in this in place of kale, such as spinach, mustard or collard greens.
Nutrition Facts
Farro with a Tennessee Twist
Amount Per Serving (1 cup eachg)
Calories 523
Calories from Fat 180
% Daily Value*
Total Fat 20g
31%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 17mg
6%
Sodium 426mg
18%
Potassium 1217mg
35%
Total Carbohydrates 64g
21%
Dietary Fiber 13g
52%
Sugars 8g
Protein 25g
50%
Vitamin A
77%
Vitamin C
33%
Vitamin D0%
Calcium
29%
Iron
41%
* Percent Daily Values are based on a 2000 calorie diet.
Review this Recipe