Name: Italian Herbed Farro Bowls
Yield: 6
Cuisine: Italian
Ingredients: 2 cups uncooked farro; 6 cups water; 3 tablespoons extra-virgin olive oil, divided; 4 cloves garlic (minced); 1 large fennel bulb (cut into ⅛-inch slices); 2 cups ¼-inch carrot slices (3 large carrots); 1 cup dry white wine; ½ teaspoon fennel seed (crushed); 1 cup halved cherry tomatoes; Juice and peel of 1 lemon, divided; 1 tablespoon dried, mixed Italian herbs; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 (5-ounce) package baby spinach; ¼–½ teaspoon crushed red pepper flakes; ¼ cup snipped flat-leaf parsley; ½ cup coarsely chopped almonds (toasted); ¼ cup shredded Parmesan cheese

What is all the talk about Farro and why has it taken the US by storm?

Farro is a type of wheat often referred to as an “ancient grain,”. I consider it one of the true healing foods.

Farro originated in the Fertile Crescent, (also known as the cradle of civilization) Western Asia, the Nile Valley and Nile Delta . Many cultures across the world have been eating Farro for centuries. According to Maria Speck, author of Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for to Barley, Farro, Kamut, Polenta, Wheat Berries & More , Americans’ mounting interest in farro got ignited by our passion for Italian food”

A Nutritional All Star

From a nutritional standpoint, farro is an all-star grain that outperforms brown rice and whole-grain pasta. Farro contains about 100 calories, packs a 3+ grams of protein and 3.5 grams of fiber into a single serving. One cannot help but be impressed by the incredible number of vitamins and minerals, including calcium, iron, magnesium, niacin, and zinc. Farro is delicious and quite filling. I l cook up a big batch all at once, and then add it to dishes throughout the week for a quick and easy protein rich go to.

Now that you’ve gotten the skinny, add this recipe to your arsenal of powerful healing foods courtesy of Jame Burnett, Rd and Delicious Living Get the recipe right here http://bit.ly/2wag8b4

Carol / My Sage Gourmet

The Bottom Line
Love and Respect for your body- it is the only one you have in this life. Support your body by putting into it fuel and medicine in the form of good clean food.

Set up your Kitchen Coaching session Today:
Want to learn more? Drop me a line or give me a call. I am happy to meet with you to discuss your best solutions.

DISCLAIMER–The views and opinions expressed here are based solely on personal experience, research and my interactions other professionals in the field of health and wellness. This article is not a diagnose, or medically based advise. Your experiences and sentiments may differ from my own. If you are suffering from any serious medical condition, you should consult your doctor or naturopath for a diagnosis.

Special thanks to our sources:

Recipe by Jane Burnett, RD | Photo by Jennifer Olson | Delicious Living | http://bit.ly/2wag8b4 to

Laura B Weiss for NPR/http://n.pr/2wqcAwS

Fertile Crescent – Wikipedia http://bit.ly/2fjdW6L

Italian Herbed Farro Bowls

Yield: 6

Ingredients

2 cups uncooked farro
6 cups water
3 tablespoons extra-virgin olive oil, divided
4 cloves garlic (minced)
1 large fennel bulb (cut into ⅛-inch slices)
2 cups ¼-inch carrot slices (3 large carrots)
1 cup dry white wine
½ teaspoon fennel seed (crushed)
1 cup halved cherry tomatoes
Juice and peel of 1 lemon, divided
1 tablespoon dried, mixed Italian herbs
½ teaspoon salt
¼ teaspoon ground black pepper
1 (5-ounce) package baby spinach
¼–½ teaspoon crushed red pepper flakes
¼ cup snipped flat-leaf parsley
½ cup coarsely chopped almonds (toasted)
¼ cup shredded Parmesan cheese

Instructions

Rinse farro. In a large saucepan, place farro and water. Water should cover farro. Bring to a boil; then reduce heat and simmer until tender, stirring once or twice, about 30 minutes. Drain excess water.
Meanwhile, in a very large nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add Garlic and sauté until softened, about 3 minutes. Add another 1 tablespoon oil, along with sliced fennel and carrots. Reduce heat to medium and cook, stirring often, until vegetables are crisp-tender and browned, 10–12 minutes. Remove skillet from heat, and add wine and fennel seed.
Return to heat, and cook until almost all the liquid has evaporated and tomatoes are tender, about 5 minutes. Stir in 2 tablespoons lemon juice, lemon peel, Italian herbs, salt and pepper. Remove from heat, and add spinach leaves; toss until spinach is slightly wilted.
To farro, add remaining 1 tablespoon oil, 1 tablespoon lemon juice, red pepper flakes and parsley; toss.
To serve, divide farro mixture among bowls and top with vegetable mixture. Garnish each bowl with almonds and Parmesan.

Notes

This recipe is being shared courtesy of Delicious Living

Many thanks to the recipe author Jane Burnett,RD.

Photo credit to Jennifer Olson/Delicious Living

Please visit the Delicious Living Blog today.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 498Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 2mgSodium: 372mgCarbohydrates: 74gFiber: 13gSugar: 15gProtein: 17g

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Ingredients

Instructions

Notes

Nutrition Information:

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