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Picture of Farro with Peaches, Mint and Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1375 kcal 69 %
  • Fat 46 g 71 %
  • Saturated 12 g 62 %
  • Carbs 209 g 70 %
  • Fiber 33 g 131 %
  • Protein 49 g 98 %
  • Cholesterol 50 mg 17 %
  • Sodium 1471 mg 61 %
  • Calcium 428 mg 43 %
  • Magnesium 403 mg 96 %
  • Potassium 1556 mg 33 %
  • Iron 16 mg 86 %
  • Zinc 11 mg 98 %
  • Phosphorus 1307 mg 187 %
  • Vitamin A 142 µg 16 %
  • Vitamin C 17 mg 19 %
  • Thiamin (B1) 1 mg 94 %
  • Riboflavin (B2) 1 mg 68 %
  • Niacin (B3) 20 mg 125 %
  • Vitamin B6 1 mg 79 %
  • Folate equivalent (total) 166 µg 41 %
  • Vitamin B12 1 µg 40 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 7 mg 48 %
  • Vitamin K 33 µg 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Farro with Peaches, Mint and Feta

Ingredients

  • 1 1/2 cups par-cooked farro
  • 2 tablespoons sherry vinegar
  • 2 tablespoons olive oil
  • 1/2 cup sweet onion, thinly sliced
  • 1 cup peach, sliced in 1/2" pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, finely ground
  • 1/4 cup fresh mint, chopped
  • 1/2 cup feta, crumbled (about 2 ounces)

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