Photo: Ernest Porzi
Farro & Herbs Recipe
11 ingredients
5 min + 30 min
openrecipes
Because I can't seem to get enough farro lately- a lunch made from farro, bocconcini, a bit of homemade creme fraiche, and herbs from last weeks farmers' market. And a couple pics from Golden Gate Park.
Estimated Nutrition (whole recipe, rough)
285
Calories
14g
Protein
8g
Fat
42g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Farro | 1/2 cup cooked (100g) | 170 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 2 cups / 13 oz / 370 g uncooked semi-pearled farro
- 2 teaspoons fine grain sea salt
- 5 cups water
- 1/3 cup creme fraiche (see head note)
- 2 teaspoons freshly squeeze lemon juice (plus zest)
- 2 teaspoons good-quality white wine vinegar
- 2 bunches / 1 oz fresh chives, minced
- 3 tablespoons chopped fresh dill
- scant teaspoon fresh thyme leaves
- more salt and freshly ground black pepper, to taste
- 6 oz / 170g (good) mozzarella or bocconcini, cut or torn into chunks
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes