Ingredients
1C dry Farro (200c, 44k, 5p, 4f)
3C water
1C pea pods, stringed and cut into thirds (134c, 25k, 8.6p, 8.8f)
1C pea sprouts trimmed stems (30c, 6k, 2p, 2f)
2T lemon juice (7.62c, 2.63k, .12p, .13f)
1C frozen peas (defrosted) (118c, 21k, 8p, 7f)
2T Blood Orange infused olive oil (238c, 0k, 0p, 0f)
2 Oranges peeled + segmented (138c, 35k, 2.54p, 6.2f)
1 Blood orange juice and zest (70c, 15k, 1p, 3f)
Salt and pepper to taste
Dish Totals 935.62c, 148.63k, 27.26p, 31.13f
4 Servings
Per Serving 233.9c, 37.16k, 6.82p, 7.78f
Directions
First wash the farro under running water, then cook (1:3 farro to water ratio) until boiling. Turn down the heat to simmer with lid on for ~30 minutes. Once cooked drain any remaining water, mix the farro with the bag of frozen peas in a mixing bowl. (This will defrost the peas.)
2) Wash the lemon and oranges. Juice the lemon for 2T. Peel the oranges and chop the sections into smaller bite sizes. Zest and juice 1 blood orange. Whisk the zest, juices, and oil in a small bowl. Pour over the farro/peas mixture, add the orange segments, and stir well. Add salt and pepper to taste. Set aside in the fridge to marinate.
3) Bring to room temp before serving so the eater can taste all the orange.
[x] FLexitarians + Omnivores
[x] Vegetarians
[x] Pescatarians
[x] Vegans
[x] Weight Maint
[O] Keto Diet
[x] Mediterranean
[O] Lectin Avoidance: grains
[O] Oxilate Avoidance: organes
[x] Purine Avoidance
— with changes —
[x] Gluten free: use another grain
Comments
Source The Kitchn website was the basic recipe I used, but changed it to a more citrus salad so that it would go better with salmon. I did not add cheese, the extra calories were not needed to make this a tasty dish.
