Serving Size 1 cup
|Amount Per Serving|
|Monounsaturated fat||10 g|
|Saturated fat||2 g|
|Total fat||15 g|
|Dietary fiber||4 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Farro is a type of grain, and a good source of fiber and protein.
In a medium saucepan, add farro and enough water to cover by 2 inches. Bring to a boil. Stir, reduce heat to a simmer, and cook uncovered until the farro is the desired tenderness, 15 to 25 minutes. Drain and rinse with cold water. Drain again.
Meanwhile, in a large bowl whisk together oil, vinegar, shallot and mustard. Add the remaining ingredients and the faro and toss to coat.
Can be made up to 3 days in advance and kept in refrigerator. May garnish with feta cheese and serve.
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