Delightfully nutty and chewy, farro is packed with protein, fiber, magnesium and vitamins A, B, C and E. In this recipe, it is cooked in reduced-sodium chicken broth and combined with grilled eggplant, zucchini, portobello mushroom and red pepper, and topped with feta cheese and a lemony dressing. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a medium saucepan bring the broth to boiling. Stir in farro. Return to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until farro is tender and most of the broth is absorbed. Drain any excess broth.

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  • Meanwhile, in a small bowl stir together the lemon juice, olive oil and black pepper. Brush eggplant, zucchini, mushroom and sweet pepper lightly with lemon juice mixture. Set remaining lemon juice mixture aside.

  • For a gas or charcoal grill, place the vegetables on the grill rack directly over medium heat. Grill, covered, allowing 5 to 6 minutes for zucchini, 8 to 10 minutes for eggplant and sweet pepper and 10 to 12 minutes for mushroom or just until tender, turning once halfway through grilling.

  • Wrap sweet pepper in foil and let stand for 15 minutes. Peel and remove charred skin from pepper. Coarsely chop pepper and remaining vegetables. In a large bowl combine vegetables, farro, parsley, onion, mint and the remaining lemon juice mixture. Toss to combine. Let stand for 30 minutes to 1 hour before serving. Sprinkle with feta cheese.

Nutrition Facts

249 calories; 7.5 g total fat; 1.3 g saturated fat; 1 mg cholesterol; 304 mg sodium. 407 mg potassium; 35.6 g carbohydrates; 5 g fiber; 4 g sugar; 9.7 g protein; 1212 IU vitamin a iu; 49 mg vitamin c; 45 mcg folate; 73 mg calcium; 2 mg iron; 20 mg magnesium;