Almond and Beet Farro
Corn with Herb Butter
Ingredients
- 1 cup chopped onion
- 3 carrots, chopped
- 4 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (32-oz) carton vegetable broth
- 2 cups quick-cooking farro
- ¼ tsp salt
- 1 cup sliced almonds
- 1 (8.8-oz) pkg cooked red beets, drained and cubed
- 1 green bell pepper, diced
- ¼ cup vegan olive oil vinaigrette
Instructions
- Sauté onion, carrots, and garlic in hot oil in a large saucepan over medium-high heat 2 minutes. Add broth; bring to a boil. Stir in farro and salt. Reduce heat to medium-low; simmer 10 minutes or until farro is tender. Drain.
- Transfer farro mixture to a large bowl. Add nuts, beets, bell pepper, and vinaigrette; toss.
Side Dish Ingredients
- 1 (6-count) pkg frozen ears corn
- 3 Tbsp vegan butter, softened
- ½ tsp dried dill
Side Dish Instructions
- Cook corn according to package directions.
- Meanwhile, combine butter and dill in a small bowl. Drain corn, and rub with herb butter. If desired, season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
465
|
173
|
638
|
| Fat (g) | 20 | 7 | 27 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 14 | 4 | 18 |
| Carb (g) | 62 | 29 | 91 |
| Fiber (g) | 11 | 4 | 15 |
| Sodium (mg) | 703 | 52 | 755 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
