"Inside every seed is the potential for an incredible harvest."
- Farrah Gray.
Ripe, juicy, and sweet tomatoes are full of nutrients such as potassium, Vitamin B, E, C, and a substance called lycopene, which has been linked to many health benefits, including reduced risk of cancer and heart disease. Tomatoes are also a good source of fiber, approx. 1.5 grams per (average-size) tomato.
Farro on the other hand is a nutritious grain that has been around for thousands of years. It has a nutty taste and a chewy texture (light brown in color) and is packed full of protein, fiber, minerals, B vitamins, magnesium and, antioxidants. You can cook Farro in place of white rice for dinner and it can be used as an ingredient in stews, soups, and, salads. See recipe below:
Farro and Tomato Salad
Ingredients:
mixed
colors grape and
cherry tomatoes,
halved
Directions:
- Cook farro according to package directions.
- Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add capers and cook, until crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate. Cook parsley in the same skillet, in two batches, until crisp;
transfer to plate with capers, adding another tablespoon oil to skillet between batches. - Whisk together vinegar and the remaining 2 tablespoons of oil in a bowl. Season with salt and pepper. Add tomatoes and farro and toss to combine.
- Top with crispy capers and parsley just before serving.
No comments:
Post a Comment