The Vegan Experiment: Day 26

Day 26

Breakfast: Whole wheat toast with peanut butter, banana
Lunch: Farro salad, potato, corn, dinner roll
Snack: Animal crackers
Dinner: Brown rice salad, green beans

Today, I finally used that farro that I had such hard time finding, and it did not disappoint. I was expecting something more along the lines or brown rice. It’s chewier and denser than rice. It’s heartier and more filling. It isn’t surprising that a farro has more protein and fiber than brown rice.

I made a farro salad. It was meant as a side dish at a family dinner but could easily have been served as an entrée. I wish that I could remember where I found this recipe so that I can give you proper to credit to its creator. It was delicious.

Farro Salad

4 cups vegetarian broth
1 ½ cups farro
1 cup sun dried tomatoes in oil, chopped
2/3 cup finely chopped red onion
¼ cup fresh basil leaves, chopped
1 large garlic clove
½ tsp dried Italian seasoning
2 tbsp balsamic vinegar
¼ cup olive oil

  1. Combine broth and farro in a sauce pan and bring to a boil. Simmer for approximately 30 minutes. Drain.
  2. Mix garlic, seasoning, balsamic vinegar and olive oil. Add to farro with tomatoes, onion and basil. Mix well.
  3. Season with salt and pepper. Serve warm or chilled.

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