200 g millet
40 g coarsely chopped walnuts, toasted
5 g coarsely chopped fresh coriander or flat-leaf parsley
¼ teaspoon salt
Freshly ground black pepper
148 CAL, 5 G FAT (1 G SATURATED), 3 G PROTEIN, 24 G CARB, 1 G
SUGAR, 2 G FIBRE, 100 MG SODIUM PER SERVING
Farro Pilaf
Heat the olive oil in a medium saucepan over medium-low heat. Add the onion
and cook for 8 to 10 minutes, until soft and golden. Add the mushrooms and a
sprinkle of salt and cook, stirring, until the mushrooms soften, 3 to 4 minutes
more. Add the farro and cook, stirring, for 2 minutes. Add the stock and bring to
a boil. Reduce the heat to maintain a simmer, and cook for 25 to 30 minutes,
until all the liquid has been absorbed and the farro is tender.
SERVES 6
1 tablespoon olive oil
1 small onion, chopped
130 g sliced chestnut or button mushrooms
Salt
200 g farro
480 ml low-sodium chicken stock