Nutrition balance score
Good
Glycemic Index
45
Low
Nutrition per serving
Calories2065 kcal (103%)
Total Fat60.9 g (87%)
Carbs275.7 g (106%)
Sugars25.1 g (28%)
Protein99.6 g (199%)
Sodium9891.6 mg (495%)
Fiber31.3 g (112%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Rinse and boil farro according to instructions. Add mushroom or chicken stock to the boil. Thinly slice carrot and parsnip and sauté these first in olive oil for 7 minutes or so, so they begin to soften. Add red onion, mushrooms and asparagus and sauté until almost tender. Strain farro but reserve 1 1/2 cups of the broth. Add farro and all other ingredients to a pot. Add baby or regular kale (spinach would be good too). Black peeps to taste. Herbs. No salt as the stock is pretty salty. Cover and simmer on low for 5 minutes. Garnish with green onion.
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