1 small onion, chopped
½ cup fennel, chopped
½ cup or more mushroom, chopped
Tofu, cubed, or shrimp
1 tbsp olive oil
2 cloves garlic, minced
2 tsp lemon juice
salt and ground black pepper to taste
2 cups chicken broth, (or vegetable broth)
2 cups chopped kale
1 cup farro
½ cup to 3/4 cup crumbled reduced-fat feta cheese
1
Adapted from AllRecipes.com
2
This salad can be served warm or cold.
3
Stir fry onion, fennel and mushroom, tofu or shrimp with 3 tbsp butter or olive oil. Set aside.
4
1. Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl.
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2. Combine chicken broth and farro together in a large frying pan or wok, bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.
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3. Stir olive oil mixture into farro until farro is coated. Add kale to farro mixture; cook and stir until kale is wilted, 2 to 3 minutes. Stir in the stir fry mixture. Sprinkle feta cheese over farro salad and stir until cheese is incorporated.
7
Season salad with more salt and pepper if desired.
Ingredients
1 small onion, chopped
½ cup fennel, chopped
½ cup or more mushroom, chopped
Tofu, cubed, or shrimp
1 tbsp olive oil
2 cloves garlic, minced
2 tsp lemon juice
salt and ground black pepper to taste
2 cups chicken broth, (or vegetable broth)
2 cups chopped kale
1 cup farro
½ cup to 3/4 cup crumbled reduced-fat feta cheese
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