Pea and Prosciutto Farro with Wheat Germ | Kretschmer Wheat Germ
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Pea and Prosciutto Farro with Wheat Germ

Title

Nutrition Facts

Serving Size: 1 cup (263g)
Servings Per Recipe: 5
Amount Per Serving:
Calories 250
Calories From Fat 50
  • % Daily Value
  • Total Fat 6g 9%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2g
  • Cholesterol 10mg 3%
  • Sodium 370mg 15%
  • Potassium 250mg 7%
  • Total Carbohydrate 42g 14%
  • Dietary Fiber 7g 28%
  • Sugars 8g
  • Protein 13g
  • Vitamin A 20% Vitamin C 20%
  • Calcium 2% Iron 20%
  • Vitamin E 10% Thiamin 15%
  • Folate 20% Phosphorus 10%
  • Magnesium 10% Zinc 8%

An ancient grain, farro has been a part of the Italian diet since Roman times. It is rich in fiber and lower in gluten content compared with other whole grain products. Serve this as a nutritious side dish to help create a balanced lunch or dinner.

Serves 5

1 cup farro

2 1/2 cups water

1 tablespoon olive oil

1 cup diced shallots (about 2 large shallots)

2 cups fresh or frozen peas, thawed

2 ounces prosciutto, fat removed and cut into small strips

1/4 cup Kretschmer Original Toasted Wheat Germ

1 tablespoon balsamic vinegar

1/4 teaspoon pepper or more to taste

Add farro and water to medium pot and bring to a boil. Lower heat, cover and simmer for 40 minutes or until tender. Once cooked, drain and place in large bowl.

While farro is cooking, add olive oil to medium skillet and heat on medium high until shimmering. Add shallots, reduce heat to medium and cook for 10 minutes or until shallots are caramelized and softened. Stir in peas after about 6 minutes.

Remove from heat. Stir pea and shallot mixture, prosciutto and wheat germ into farro. Then stir in balsamic vinegar and season with pepper. Serve immediately or at room temperature.

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