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

This Mediterranean recipe is one you'll feel great about eating thanks to loads of whole grains and veggies. Prosciutto and Parmesan add a hint of indulgence so this grain salad doesn't taste like "health food."

Source: Better Homes and Gardens


Recipe Summary

20 mins
5 1/2 cups


Ingredient Checklist


Instructions Checklist
  • In an extra-large wok or nonstick skillet heat 1 Tbsp. of the olive oil over medium-high heat. Add Brussels sprouts and onion; cook and stir about 4 minutes or just until crisp-tender. Add prosciutto, walnuts, and garlic; cook and stir 2 minutes.

  • Add farro and the remaining 1 Tbsp. olive oil. Cook and stir 3 to 4 minutes or until heated.

  • To serve, drizzle balsamic glaze over mixture. Sprinkle with Parmesan, basil, and pepper.


If you can't find packaged shaved Brussels sprouts, simply cut 10 oz. fresh Brussels sprouts into thin slices.


To cook farro, in a medium saucepan combine 3 cups reduced-sodium chicken broth or water and 1 1/4 cups pearled or semi-pearled farro. Bring to boiling; reduce heat. Simmer, covered, 25 to 30 minutes or until farro is tender. Drain if necessary.

Nutrition Facts

461 calories; fat 20g; cholesterol 17mg; saturated fat 3g; carbohydrates 56g; mono fat 6g; poly fat 8g; insoluble fiber 10g; sugars 4g; protein 17g; vitamin a 629.7IU; vitamin c 62.6mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 6.7mg; vitamin b6 0.4mg; folate 63.1mcg; vitamin b12 0.2mcg; sodium 393mg; potassium 467mg; calcium 88mg; iron 4mg.