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Nutrition Facts
Serving Size 228 g
(Approx. 8 Servings)
Amount Per Serving
Calories 380 Calories From Fat 90
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 330 mg 14%
Total Carbohydrate 69 g 23%
Dietary Fiber 6 g 24%
Sugars 29 g
Protein 9 g
Vitamin A 0% • Iron 8%
Vitamin C 4% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cranberry Farro Pilaf

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1/4 cup(s) extra virgin olive oil
1/3 cup(s) shallots, minced
1 Tbsp fresh garlic, minced or zested
2 sprigs of fresh thyme
2 cup(s) farro
1 Tbsp sherry vinegar
1 Qt vegetable stock
1 cup(s) dried cranberries
1 cup(s) golden raisins
1/2 cup(s) pistachios, crushed or chopped
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Instructions

1
Set a medium sized pot over medium high heat. Add olive oil and allow to get hot before adding shallots, garlic, thyme and a pinch of salt and pepper.
2
Sauté for 2 to 4 minutes or until garlic is slightly tan and onions are translucent. Add farro and stir-fry for 4 to 6 minutes or until farro smells slightly toasted.
3
Add vinegar and stir until vinegar has dissolved completely before adding stock, cranberries and raisins.
4
Bring liquid to a boil, then cover and reduce heat to low. Allow to cook until liquid is completely absorbed and farro is tender.
5
To serve, place farro in a serving dish, garnish with pistachios and season to taste as needed.
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