Farro with black eyed peas and peppers

1 cup uncooked farro
¼ cup olive oil
1 cup diced onion
1 cup diced carrot
3 cups diced red and green peppers
2 ¼ cup cooked black eyed peas
2-4oz cans mushroom pieces
2 cloves garlic smashed
Salt and pepper to taste
 
Cook farro according to package directions. 
 
Cook one cup dried black eyes peas that were soaked overnight in water.  This will be the 2 ¼ cups of cooked black-eyed peas.  It takes about ½ hour for them to cook and another 20-25 minutes for the farro to cook.  Once the black-eyed peas are cooked drain the water. 
 
In the meantime, peel, wash and dice the vegetables.  Drain the mushrooms.  In a large sauce pan or even a dutch oven heat the ¼ cup of olive oil.  Add the vegetables and saute till lightly browned.  Remove from heat.  Add the drained black-eyed peas and the cooked farro.  Add salt and pepper according to taste and mix all the ingredients together.  Pour in a deep dish and serve.  Enjoy!
 
This dish goes well with grilled chicken, fish like salmon, or turkey burgers. 
 
Weight of food 53oz. 
 
Nutrition Facts
Servings 53.0
Amount Per Serving
calories 30
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 10 mg
Potassium 86 mg
Total Carbohydrate 5 g
Dietary Fiber 2 g
Sugars 2 g
 Protein 1 g

 

 

Farro with butternut squash

1 cup farro
2 cups butternut squash cubed
1 cup celery diced
½ cup red onion diced
1 tsp crushed garlic
½ cup olive oil
½ cup parsley chopped
Salt and pepper to taste

Cook the farro according to package directions (1 cup farro to 2.5 cups of water. Bring to a boil and then lower the heat and cook – about 15-20 minutes till all the water is absorbed. Fluff up with a fork).

In a saucepan sauté the onions, celery, garlic, butternut squash. Season with salt and pepper. Pour about ½ cup of water and let it simmer till the vegetables are cooked. Toss with farro, season with salt and pepper and serve.

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 221
Total Fat 18 g
Saturated Fat 3 g
Monounsaturated Fat 13 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 64 mg
Potassium 151 mg
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sugars 1 g
Protein 2 g

Grilled Vegetables in Balsamic vinaigrette

Here is a nice side dish for the summer.  Serve along any type of grilled meat.  

Makes 8 servings (approx. 7 oz each serving)

4 cups eggplant

3 cups squash

2 cups zucchini

2 cups red onion

1 cup parsley

3/4 cup olive oil

1/2 cup dill

1/2 tsp salt

1/2 tsp pepper

1/4 cup balsamic vinegar

Wash the vegetables, and peel the skin into stripes.  Cut them into 2" pieces.  Place them in a large pan.  Wash and chop the parsley and the dill.  Toss with the rest of the veggies and marinate them with the balsamic vinegar and olive oil. Refrigerate. When ready to grill, put them in aluminum foil boats and grill for about 20 min till veggies are tender. 

Nutrition Facts

Serving Size 1 serving (182.4 g)

Amount Per Serving

Calories 237

Calories from Fat 194

Total Fat 21.6g

Saturated Fat 2.9g

Trans Fat 0.0g

Cholesterol 0mg

Sodium 162mg

Total Carbohydrates 11.2g

Dietary Fiber 3.9g

Sugars 3.5g

Protein 2.9g

Marinated in the balsamic vinegraitte

Wrapped in foil ready for the grill

After they are grilled.  

Enjoy!