Jennifer Causey, Food Styling: Chelesa Zimmer, Prop Styling: Mindi Shapiro
- 1 cup raw farro
- three tablespoons water
- three tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon cornstarch
- 1 teaspoon minced garlic
- 2 tablespoons grapeseed oil
- three cups broccoli florets (from 1 huge head)
- 1 cup sliced orange bell pepper (from 1 huge bell pepper)
- 1/2 cup sliced pink onion (from 1 small onion)
- 12 oz peeled and deveined medium-size uncooked shrimp
- 1/2 cup diagonally sliced sallions (from about four scallions)
Prepare farro in accordance to bundle instructions. Spread out on a baking sheet; let stand till cool, about five mins.
Meanwhile, whisk in combination water, soy sauce, honey, vinegar, cornstarch, and garlic in a small bowl.
Heat four teaspoons of the oil in a wok over prime warmth. Add cooked farro; prepare dinner, stirring continuously, till crispy, about eight mins. Transfer to a bowl. Add broccoli and ultimate 2 teaspoons oil to wok; prepare dinner, stirring continuously, for two mins. Add bell pepper and onion; prepare dinner, stirring continuously, for four mins. Add shrimp and prepare dinner, stirring once in a while, till simply purple, about 2 mins. Add soy sauce combination; prepare dinner, stirring continuously, till thickened, about 2 mins. Return farro to wok and toss in combination. Sprinkle with scallions.
- Yield: Serves four
Farro is an historic type of wheat that fed roman squaddies. It’s full of fiber, protein and iron.
|Calories in keeping with serving:||399|
|Fat in keeping with serving:||10g|
|Saturated fats in keeping with serving:||1g|
|Cholesterol in keeping with serving:||107mg|
|Fiber in keeping with serving:||10g|
|Protein in keeping with serving:||22g|
|Carbohydrates in keeping with serving:||55g|
|Sodium in keeping with serving:||932mg|
|Iron in keeping with serving:||3mg|
|Calcium in keeping with serving:||112mg|