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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 2493 kcal 125 %
- Fat 52 g 81 %
- Saturated 8 g 42 %
- Carbs 484 g 161 %
- Fiber 115 g 459 %
- Protein 76 g 151 %
- Cholesterol 0 mg 0 %
- Sodium 6834 mg 285 %
- Calcium 671 mg 67 %
- Magnesium 957 mg 228 %
- Potassium 8384 mg 178 %
- Iron 26 mg 142 %
- Zinc 18 mg 159 %
- Phosphorus 3073 mg 439 %
- Vitamin A 684 µg 76 %
- Vitamin C 560 mg 622 %
- Thiamin (B1) 3 mg 226 %
- Riboflavin (B2) 2 mg 140 %
- Niacin (B3) 36 mg 225 %
- Vitamin B6 4 mg 335 %
- Folate equivalent (total) 804 µg 201 %
- Vitamin B12 0 µg 0 %
- Vitamin D 0 µg 0 %
- Vitamin E 20 mg 135 %
- Vitamin K 412 µg 343 %
Dinner Tonight: Italian Farro Salad with Roasted Vegetables Recipe
Ingredients
- 1 pound farro, bulgar wheat, or spelt
- 3 or 4 zucchini, a mixture of yellow and green, cut into wide half-moons
- 2 bulbs fennel, cored and thickly sliced, fronds reserved for garnish
- 1 red onion, peeled and cut into wedges
- 2 red peppers, deseeded and cut into chunks
- 2 small eggplants or 1 large, cut into chunks
- 4 garlic cloves, peeled
- Extra virgin olive oil as needed
- Small handful of chopped flat-leaf parsley, or another herb such as basil, mint or oregano
- Juice from 1 lemon, or to taste
- Sea salt and freshly ground black pepper to taste
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