Recipes from the March/April 2014 Issue of EatingWell (Slide 10)
In this farro and salmon recipe, salmon is poached in a miso-infused broth with bites of tender asparagus and sautéed leeks. If you use farro that’s labeled “pearled,” a faster-cooking farro, to make this recipe, start with a full cup of grains and reduce the cooking time to 15 minutes. To clean the leeks, trim off the green tops and white roots and split lengthwise. Place in a large bowl of water and swish around to release any sand or soil. Repeat until no grit remains.
Recipe: Salmon & Asparagus Farro Bowl
In this healthy tofu recipe, seared strips of tofu stand in for meat for a vegetarian version of bee…View slide
More Healthy Spring Recipes