Turkey and Farro Salad
Oh man, Have I got a treat for you!
A new grain option called Farro, it’s great!
I recently started using a new type of grain in my cooking, it adds great variety and we love it! For years and years grain options were very limited, but lately many new or really old grains have been cropping up (no pun intended) all over the place, Like, Quinoa, Amaranth, Teff, Spelt, Millet, Sorghum and Farro.
Farro is an ancient, whole wheat grain that dates back to ancient Roman times. It is a very hard grain and requires soaking overnight or purchasing a pre-cooked/quick cooking version (what I did). Farro is great, it has an earthy flavor and a al’dente texture. Farro is also packed with nutrients, it’s high in fiber, magnesium (one of my fav minerals!), B vitamins, iron and is even high in protein, especially for a grain at 7 g protein/1/4 cup.
Grains and wheat have gotten a bad wrap, and we were restricting gluten for a while to help one of my children, but once we worked to health is GI tract and gut flora, we have added wheat and gluten back in with no problems. Anyway, grains and wheat have gotten a lot of bad press lately, but I think we are kinda throwing the baby away with the bath water, because it is not that all grains are bad, it’s eating low quality, refined grains this is the problem. Low quality, refined grains like items make with white flour, are low in fiber and micronutrients (vitamin, minerals & phytochemicals) so we aren’t giving our bodies what they need to function properly.
This is a recipe I designed for busy evenings, so it is quick, delicious and healthy!
So have I convinced you to try Farro yet? I sure hope so!
- 1 cup Quick-cooking Farro
- 1 lb Ground Turkey meat (can also use chicken or lamb)
- 2 Tbsp Olive Oil
- 1 cup Onion
- 1Tbsp Italian Herb Mix
- 2 tsp Garlic powder
- 2.5 cups of water
- 4-6 cups Salad (ant combination of Spinach, cabbage, kale, or other salad mixes you have on hand)
- ½ large Lemon
- Pinch of Himalayan Sea Salt
- Bit of Pepper to taste
- Add Olive Oil , onion and turkey meat. Saute and brown
- Add Herb mix, salt, pepper and Farro, mix well
- Add water, cover and cook for 10miuntes until Farro is tender and water is absorbed - add more water as needed.
- While Farro is cooking, place desired salad in large bowl, add a drizzle olive oil and squeeze lemon, toss
- Layer Salad on plate and top with Tukey and Farro.
- Enjoy
