Photo: K8
Farro with Spring Vegetables
16 ingredients
Serves 6.
openrecipes
Farro, an ancient strain of wheat popular in Italian kitchens, holds its shape beautifully as it cooks, making it ideal for salads, side dishes and soups. Here, it is tossed together with peas, leeks and asparagus in a colorful and healthy dish that is perfect alongside grilled poultry or meat. For a vegetarian main course, use vegetable stock and omit the pancetta.
Estimated Nutrition (whole recipe, rough)
852
Calories
54g
Protein
40g
Fat
68g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Farro | 1/2 cup cooked (100g) | 170 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. olive oil
- 1/2 yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 oz. pancetta, finely chopped (optional)
- 1 1/2 cups farro, rinsed
- 1/2 cup dry white wine
- 4 cups chicken or vegetable stock
- 1/4 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 bunch asparagus, about 1 lb.
- 1 Tbs. unsalted butter
- 2 leeks, white and light green portions, rinsed well and cut into matchsticks
- 2 cups fresh or thawed frozen English peas
- Grated zest and juice of 1/2 lemon
- 2 Tbs. chopped fresh flat-leaf parsley
- 3-oz. piece Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes