Farro Salad with Bell Peppers and Olives Recipe
Ingredients
- 1 cup Italian pearled Farro, rinsed
- 4 cups water
- 1 orange bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 3 green onions, ends trimmed, white and green part thinly sliced
- 1 large garlic clove, minced
- ¼ cup black olives (preferably oil-cured), pitted and chopped
- 1 tablespoon fresh lemon juice, more if needed
- 3 tablespoons extra virgin olive oil, more if needed
- Salt, to taste
- Freshly ground black pepper, to taste
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1201g | |
| Calories 887 | |
| Calories from Fat 847 | 95% |
| Total Fat 94.89g | 119% |
| Saturated Fat 13.1g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 51mg | 2% |
| Potassium 355mg | 10% |
| Total Carbs 11.23g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.5g | 4% |
| Protein 1.98g | 3% |
Comments
May 11, 2012Nikki:
I am always looking for different approaches to using Farro. Such a healthly and tooth firm textured grain is a welcome additon to any menu. This is a nice clean recipe. A great combination of flavors for use during the coming warm months. I have added to my "Try Soon" folder. Thanks for sharing.
Best Regards,
Bob
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