Post by Amani on Jan 27, 2012 20:35:46 GMT -5
Mediterranean Farro Bowl With Lemon-Tahini-Yogurt dressing
The base of the dressing can be combined up to a day in advance and refrigerated. Add herbs just before serving.
3 tablespoons freshly squeezed lemon juice
1 tablespoon finely grated lemon zest
2 tablespoons finely minced parsley
2 tablespoons finely minced mint
1 tablespoon tahini
1/4 cup Greek yogurt
1/4 cup olive oil
Kosher salt and freshly ground black pepper
6 cups cooked semi-pearled farro (see Note)
1/2 cup crumbled feta
2 cups cooked garbanzos (rinsed if canned)
1 large cucumber, seeded and diced
1 cup halved cherry tomatoes
1/4 cup finely minced red onion
For the dressing: Whisk together the lemon juice, zest, parsley, mint, tahini and yogurt; drizzle in the olive oil, whisking constantly, until combined. Season to taste with salt and pepper. Set aside.
To assemble: Divide the farro between 4 bowls. Top with the feta, garbanzos, cucumber, tomatoes and red onion. Drizzle with dressing and serve.
Note: Cook 3 cups farro according to the pasta method below, about 15-20 minutes. Drain and fluff.
Serves 4.
Per serving: 805 calories, 33 g protein, 130 g carbohydrate, 18 g fat (5 g saturated), 17 mg cholesterol, 322 mg sodium, 17 g fiber.
The base of the dressing can be combined up to a day in advance and refrigerated. Add herbs just before serving.
3 tablespoons freshly squeezed lemon juice
1 tablespoon finely grated lemon zest
2 tablespoons finely minced parsley
2 tablespoons finely minced mint
1 tablespoon tahini
1/4 cup Greek yogurt
1/4 cup olive oil
Kosher salt and freshly ground black pepper
6 cups cooked semi-pearled farro (see Note)
1/2 cup crumbled feta
2 cups cooked garbanzos (rinsed if canned)
1 large cucumber, seeded and diced
1 cup halved cherry tomatoes
1/4 cup finely minced red onion
For the dressing: Whisk together the lemon juice, zest, parsley, mint, tahini and yogurt; drizzle in the olive oil, whisking constantly, until combined. Season to taste with salt and pepper. Set aside.
To assemble: Divide the farro between 4 bowls. Top with the feta, garbanzos, cucumber, tomatoes and red onion. Drizzle with dressing and serve.
Note: Cook 3 cups farro according to the pasta method below, about 15-20 minutes. Drain and fluff.
Serves 4.
Per serving: 805 calories, 33 g protein, 130 g carbohydrate, 18 g fat (5 g saturated), 17 mg cholesterol, 322 mg sodium, 17 g fiber.