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

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Recipe Summary

total:
20 mins
Servings:
4
Yield:
5 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

*Tip

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

**Tip

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.
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