Lemony Farro and White Beans
Creamy Cucumber Toss
Ingredients
- 1 cup pearled farro
- ½ lemon
- 1½ Tbsp olive oil
- ½ (6-oz) pkg crumbled feta cheese
- 2 Tbsp minced red onion
- 1 Tbsp chopped fresh basil
- ¼ tsp salt
- ¼ tsp pepper
- 1 (15.5-oz) can less sodium cannellini beans, rinsed and drained
Instructions
- Place farro in a saucepan; cover with water by 2 inches. Bring to a boil. Cover, reduce heat, and simmer 12 to 15 minutes or to desired doneness. Drain and rinse with cold water.
- Grate zest and squeeze juice from lemon into a large bowl. Add oil, cheese, onion, basil, salt, and pepper; whisk until blended. Add farro and beans; toss. Cover and refrigerate until ready to serve.
Side Dish Ingredients
- 1 English cucumber, cut into half moons
- 3 Tbsp plain Greek yogurt
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Combine all ingredients in a bowl; toss. Cover and refrigerate until ready to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
490
|
27
|
517
|
| Fat (g) | 14 | 1 | 15 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 20 | 2 | 22 |
| Carb (g) | 73 | 4 | 77 |
| Fiber (g) | 16 | 1 | 17 |
| Sodium (mg) | 537 | 198 | 735 |
| T. Sugs (g) | 3 | 2 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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