Directions:
- Bring a large pot of lightly salted water to a rolling boil. Cook the farro at a boil until tender, about 25 minutes. Drain and set aside.
- While the farro cooks, heat the olive oil in a large skillet over medium heat; cook the cauliflower and onion in the hot oil until the cauliflower begins to soften and the onion starts to become clear, 7 to 10 minutes. Stir the carrot, celery, and salt into the cauliflower mixture; continue cooking and stirring until the cauliflower is completely tender.
- Combine the farro and the cauliflower mixture in a large bowl; stir to mix evenly. Pour the lemon juice over the mixture and stir. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.26 Kcal (692 kJ) | ||
| Calories from fat | 47.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.26g | 8% | |
|---|---|---|---|
| Sodium | 46.32mg | 2% | |
| Potassium | 385.29mg | 8% | |
| Total Carbs | 25.99g | 9% | |
| Sugars | 3.57g | 14% | |
| Dietary Fiber | 6.39g | 26% | |
| Protein | 5.9g | 12% | |
| Vitamin C | 51.2mg | 85% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 120.1mg | 667% | |
| Calcium | 43.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 80.2 Kcal (336 kJ) | ||
| Calories from fat | 22.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 8% | |
|---|---|---|---|
| Sodium | 22.48mg | 2% | |
| Potassium | 186.97mg | 8% | |
| Total Carbs | 12.61g | 9% | |
| Sugars | 1.73g | 14% | |
| Dietary Fiber | 3.1g | 26% | |
| Protein | 2.86g | 12% | |
| Vitamin C | 24.9mg | 85% | |
| Iron | 58.3mg | 667% | |
| Calcium | 21.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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