Directions:
- Bring farro, chicken bouillon, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and the liquid has been absorbed, 20 to 25 minutes. Drain any excess water.
- Cook and stir sun-dried tomatoes and mushrooms with basil in a skillet over medium heat until mushrooms are slightly softened, about 5 minutes. Add squash and cook until tender, about 10 more minutes. Cook and stir farro with squash mixture until heated through, 2 to 3 minutes. Sprinkle farro pilaf with Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 845.46 Kcal (3540 kJ) | ||
| Calories from fat | 402.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.71g | 69% | |
|---|---|---|---|
| Cholesterol | 9.75mg | 3% | |
| Sodium | 1066.83mg | 44% | |
| Potassium | 1753.6mg | 37% | |
| Total Carbs | 86.12g | 29% | |
| Sugars | 7.54g | 30% | |
| Dietary Fiber | 16.44g | 66% | |
| Protein | 30.47g | 61% | |
| Vitamin C | 14.6mg | 24% | |
| Vitamin A | 4.9mg | 164% | |
| Iron | 4.9mg | 27% | |
| Calcium | 343.5mg | 34% | |
| Amount Per 100 g | |||
| Calories | 367.2 Kcal (1537 kJ) | ||
| Calories from fat | 174.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.42g | 69% | |
|---|---|---|---|
| Cholesterol | 4.24mg | 3% | |
| Sodium | 463.35mg | 44% | |
| Potassium | 761.62mg | 37% | |
| Total Carbs | 37.4g | 29% | |
| Sugars | 3.28g | 30% | |
| Dietary Fiber | 7.14g | 66% | |
| Protein | 13.23g | 61% | |
| Vitamin C | 6.3mg | 24% | |
| Vitamin A | 2.1mg | 164% | |
| Iron | 2.1mg | 27% | |
| Calcium | 149.2mg | 34% | |
* 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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