My favorite grain is farro, so I made a meal including it! I love this well-balanced medley, and it is my go-to dinner!
This meal is vegan and kosher.
This meal contains wheat-like grains (gluten) and soy.
Preparation Time: 5 Minutes
Cooking Time: 12-30 Minutes
Ingredients:
1/4 cup (60 ml) farro
6 oz (170 g) extra firm tofu
1 1/3 cup (315 ml) mixed vegetables
1/2 cup (120 ml) of any bean (I prefer black lentils)
1/4 cup (60 ml) of any bean (I use chickpeas)
1/4 (1.5 grams) teaspoon of smoked paprika
1/4 (1.5 grams) teaspoon turmeric (for color)
1/4 (1.5 grams) teaspoon of onion powder
1/2 (3 grams) teaspoon of dried parsley
1/2 (3 grams) teaspoon of garlic powder
Black pepper to taste
Instructions (pressure cooker):
Rinse the farro
Put the farro into the pressure cooker pot
Put 3/4 cup (175 ml) water into the pot
Cube the tofu and put it in the pot
Add the mixed vegetables
Put the beans into the pot
Season with desired seasonings
Set to high pressure and cook for 12 minutes, and quick release the pressure when complete
Enjoy!
Instructions (stovetop)
Bring 2 cups (480 ml) of water to boil
Add 1/4 (60 ml) cup of rinsed farro, and return to a boil.
Reduce the heat to medium-high, and boil uncovered until soft (usually 30 minutes)
While the farro is cooking, prepare and heat the other ingredients and add the seasonings
Drain off cooking water
Mix the other ingredients with the farro and serve
Enjoy!
Toppings:
Once served, you can add a topping to the meal. (Nutritional yeast is great on this recipe)
Nutrition Information:
Calories: 600 (2510 Kilojoules), Total Fat: 10g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 55 mg, Total Carbohydrate: 87g, Dietary Fiber: 22g, Total Sugar 10g, Added Sugars: 0g, Protein 36g, Calcium: 351mg (27%), Iron: 9.2mg (51%), Potassium 1,029 mg (21.9%)