- Prep-time: / Ready In:
- Makes 2 bowls
- Serving size: 1 bowl
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Blueberries bring refreshing bursts of sweetness to this colorful bowl. Farro, an ancient grain and a cousin of modern wheat berries, makes a satisfying base. For a gluten-free version, you can use sorghum in place of farro.
Ingredients
- ½ cup dry farro
- 1 cup fresh blueberries
- 1 cup fresh or thawed frozen corn
- 1 cup halved cherry tomatoes
- 1 cup finely chopped red or orange bell pepper
- 1 small bulb fennel, trimmed and shaved
- 1 scallion, thinly sliced
- 8 to 10 fresh basil leaves, finely chopped
- 2 tablespoons white rice vinegar
- Sea salt and freshly ground black pepper, to taste
- 1 tablespoon toasted pine nuts (optional)
Instructions
- In a medium saucepan combine farro and 1½ cups water. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until farro is just tender. Drain any excess water. Transfer farro to a large bowl; let cool.
- To cooled farro, add the next seven ingredients (through basil). Add vinegar and season with salt and black pepper; toss to combine. If desired, garnish with pine nuts.
Nutritional Information:
Per serving (1 bowl): 107 calories, 24 g carbohydrates, 4 g protein, 0.7 g total fat, 0.1 g saturated fat, 0 g cholesterol, 94 mg sodium, 4 g fiber, 5.9 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (5)
(5 from 3 votes)I don't buy your magazine because you don't have the nutritional value for each recipe. I find I need that information because I am diabetic.
This sounds good but I have acid reflux and can't have much of this.
This is such a yummy recipe. It seems hard to imagine that such a simple dressing would work, but it really is tasty. Love it!!
This is easy and delicious!
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