If you want a change from rice and quinoa, try making a batch of Farro. It does contain gluten but a small amount which should easily be tolerated (unless you have celiac disease and must stay off gluten completely)Farro is one of the oldest grains in the world, originated in Western Asia. It is highly nutritious: high in protein, fiber, iron, magnesium and B vitamins! Once cooked, use it a a salad base with leafy greens and other raw vegetables, add your favorite dressing and enjoy a satiating plant-based bowl for lunch or dinner.here is one example of a bowl you could make at home!

Instructions

FARRO: Rinse and drain Farro. Place in a saucepan with a pinch salt , pepper and a drizzle olive oil. Add water (or broth), bring to a boil, and simmer, covered for 20-30min until desired tenderness. Drain and reserve.
BOWL PREP: Place arugula at the bottom of plate. Top with cooked Farro (nice while still warm). Add chopped broccolini and sliced fennel. Finish with pomegranate and fresh mint.
DRESSING: whisk all ingredients together and drizzle over your NUTRIBOWL(to your liking- use mindfully, as it is extra calories there, even if good ones!)
I like to add pumpkin or sunflower seeds to this bowl!

Nutrition Facts

Calories

605.91

Fat (grams)

20.04

Sat. Fat (grams)

2.89

Carbs (grams)

100.36

Fiber (grams)

21.39

Net carbs

78.95

Sugar (grams)

13.43

Protein (grams)

13.91

Sodium (milligrams)

89.41

Cholesterol (grams)

Disclaimer: Nutritional information included as part of this recipe is an estimate and provided as a courtesy. Although we’ve attempted to provide accurate data, this information is not a guarantee. Nutritional information was calculated with the help of online calculators. Varying factors such as product types and the way the ingredients are processed change the effective nutritional information in any given recipe.

FARRO SUPERFOOD BOWL