Fall Farro Bowls with Crispy Shallots
Beer Recommendation
Corona Premier
Ingredients
- 1½ cups quick-cooking farro
- 1 (20-oz) pkg frozen root blend
- 2 shallots, sliced
- 3 Tbsp olive oil
- 1 (5-oz) pkg spinach (or use chopped kale)
- ½ tsp salt
- 1 (4-oz) pkg crumbled goat cheese
- ½ cup pumpkin seeds (pepitas)
- ¾ cup garlic and basil vinaigrette (or use olive oil vinaigrette)
Instructions
- Cook farro and root vegetables according to package directions.
- Meanwhile, cook shallots in hot oil in a large skillet over medium heat 6 to 8 minutes or until crispy. Remove shallots from skillet.
- Add root vegetables, spinach, and salt to skillet; cook 3 minutes or until spinach wilts.
- Divide farro among 6 bowls. Top with vegetable mixture, cheese, and seeds. Drizzle with vinaigrette. Sprinkle with shallots.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
496
|
496
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 16 | 16 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 537 | 537 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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