2 Serves
81 Mins
Rinse the farro under cold water and place it in a pot with water. Bring to a boil, then reduce heat and simmer until tender.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
24 µg / 400 µgCalcium
35 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
115 mg / 1,250 mgPotassium
672 mg / 4,700 mgSodium
598 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
10 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
While the farro cooks, clean and slice the mushrooms using a chef's knife.
Heat olive oil in a frying pan over medium heat. Add the sliced mushrooms and sauté until golden brown.
Drain the cooked farro and combine it with the sautéed mushrooms in the pan. Season with salt and pepper to taste and toss well before serving.
9
g24
g8
g
