Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings

Thanks to cheese, nuts, and farro this veggie-packed dish has 16 g protein to make it an all-in-one, nutrition-packed meal.

Greg Luna
Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

total:
25 mins
Servings:
6
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot cook green beans in lightly salted boiling water for 4 minutes or until crisp-tender. Transfer beans with a slotted spoon to a bowl half-filled with ice water to stop cooking; drain and set aside. Meanwhile, finely shred 1 cup of the cheese; cut remaining cheese into bite-size pieces.

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  • In a blender combine the vinegar, shallot, salt, and pepper. Add the shredded cheese and olive oil; cover and blend until well-combined and creamy. In a large bowl combine the cooked beans, dressing, cheese pieces, almonds, raisins, and farro. Toss to combine.

*

Substitute Asiago or Parmesan cheese for the Manchego, if desired.

**

For 2 cups cooked farro, in a medium saucepan combine 3/4 cup uncooked farro and 1 1/2 cups water. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or until tender. Drain, if necessary.

Nutrition Facts

522 calories; fat 33g; cholesterol 28mg; saturated fat 10g; carbohydrates 44g; mono fat 14g; poly fat 4g; insoluble fiber 8g; sugars 16g; protein 16g; vitamin a 953IU; vitamin c 12.5mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 3.6mg; vitamin b6 0.2mg; folate 40.8mcg; sodium 447mg; potassium 502mg; calcium 347mg; iron 3.1mg.
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