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


Recipe Summary test

20 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

1 cup
249 calories; protein 9.7g; carbohydrates 35.6g; dietary fiber 5g; sugars 3.9g; fat 7.5g; saturated fat 1.3g; cholesterol 0.8mg; vitamin a iu 1212.5IU; vitamin c 48.9mg; folate 44.7mcg; calcium 73.2mg; iron 1.9mg; magnesium 20.1mg; potassium 406.9mg; sodium 303.7mg.

2 starch, 1 fat, 1 vegetable