Friday, October 2, 2015

Cranberry Almond Farro Pilaf

Yum
I am always looking to get more easy, healthy options into rotation that have good protein to keep me full between meals. This recipe was born from that need and from the items in my pantry. It turned out really yummy and has flavors reminiscent of the holidays.

Cranberry Almond Farro Pilaf


Ingredients:
1 cup farro
4 prunes chopped
1/4 cup cranberries
1 tbsp flax seeds
1/4 cup toasted almonds
1/4 cup orange juice
2 tsp flax oil (or canola oil)
2 tsp agave nectar
1 tsp lemon juice
1/2 tsp cinnamon
1/4 tsp allspice
pinch of salt

Directions:
Rinse the farro and put it in a saucepan with 3 cups of water and let it boil over low heat for 15 minutes. After 15 minutes test it (it should be chewy but not crunchy) and then take it off the heat to rinse and let cool.

To the cooled farro add the chopped prunes, cranberries, flax seeds and toasted almonds. Mix up the dressing by combining the orange juice, flax oil, agave, lemon juice, cinnamon, allspice and salt.

Enjoy warm or cold for breakfast or as a side dish.

For 4 servings
Nutritional analysis from caloriecount.about.com


Nutrition Facts
Serving Size 136 g
Amount Per Serving
Calories
374
Calories from Fat
64
% Daily Value*
Total Fat
7.1g
11%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
41mg
2%
Total Carbohydrates
73.8g
25%
Dietary Fiber
10.5g
42%
Sugars
23.7g
Protein
10.0g
Vitamin A 9%Vitamin C 16%
Calcium 7%Iron 17%
Nutrition Grade A
* Based on a 2000 calorie diet


1 comment:

  1. This is awesome! Made it with spelt berries from the CSA, so it took longer (rinse, add berries to 3 c. boiling water, cover then simmer for 70-80 min or until chewy), and put toasted almonds on the side due to one person's nut allergy. I'll triple the recipe and serve it for company! I didn't wait for the berries to cool- still wonderful.

    ReplyDelete