Directions:
- Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low and simmer the farro, covered, until tender, about 25 minutes. Drain farro and set aside in a large bowl.
- Meanwhile, in a food processor combine the parsley, basil, thyme, and garlic. Pulse until the herbs are roughly chopped. Add the olive oil, vinegar, salt, and pepper. Pulse again until the herbs make a coarse mixture.
- Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler on the cheese wedge to make about 1/2 cup of cheese shavings. Top the farro with the cheese shavings and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.22 Kcal (1048 kJ) | ||
| Calories from fat | 126.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.01g | 22% | |
|---|---|---|---|
| Sodium | 1450.22mg | 60% | |
| Potassium | 377.01mg | 8% | |
| Total Carbs | 24.55g | 8% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 5.33g | 21% | |
| Protein | 5.29g | 11% | |
| Vitamin C | 50.3mg | 84% | |
| Iron | 154.8mg | 860% | |
| Calcium | 67.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 58.44 Kcal (245 kJ) | ||
| Calories from fat | 29.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 22% | |
|---|---|---|---|
| Sodium | 338.71mg | 60% | |
| Potassium | 88.05mg | 8% | |
| Total Carbs | 5.73g | 8% | |
| Sugars | 0.05g | 1% | |
| Dietary Fiber | 1.25g | 21% | |
| Protein | 1.24g | 11% | |
| Vitamin C | 11.8mg | 84% | |
| Iron | 36.2mg | 860% | |
| Calcium | 15.7mg | 7% | |
* 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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