One of my favorite ways to pack in a bunch of nutrients into one meal is to pick a grain of choice (my favorite is farro) and to top it with a whoooole bunch of sautéed or baked vegetables from the fridge. The other night, I randomly made ↑ one of my favorite combinations so far and I’m excited to share it with you!
I try to stick with veggie-based dishes when I cook meals at home, and save meat for my meals out. I always feel better when I eat a giant bowl of veggies than when I eat meat, and with the right combination of veggies, carbs, and proteins, I definitely also feel more full!
So let’s take a minute to talk about one of my favorite grains: farro. I personally prefer farro to quinoa both for the texture and the taste. Farro is a good source of protein and fiber, and can be used as a base in grain-based salads or as an accessory in leaf-based salads. I’ve also used farro to make this recipe from Gimme Some Oven, and it’s a knock-out as well!
Another option is to add a fried egg to this recipe and serve it for breakfast. I did that this morning and it tasted like a breakfast hash. Definitely hit the spot!
If you end up making this, let me know what you think via instagram or twitter. I’d love to hear your thoughts! Now, I’m back to write my midterm for my Metabolism III class. Bleck! Happy Monday, friends!