Per Healthline One-fourth cup of organic, whole grain farro contains: Calories: 170 Carbs: 34 g Protein: 6 g Fat:1 g Fiber:5 g Vitamin b3 20% RDI Magnesium 15% RDI Zinc 15% RDI Iron 4% RDI At 20% RDI, it contains more fiber than most popular grains. It is a good source of antioxidants and polyphenols, is higher in protein than many other plant-based foods.

Recipe Ingredients Extra virgin olive oil 2 cloves fresh garlic, peeled, smashed, minced 1/2 small carrot, diced 1/2 small zucchini, diced 4-5 cremini mushrooms, brushed free of dirt, diced 1/2 cup farro, rinsed well 1 cup spring or filtered water Sea salt 1/4 head radicchio, finely shredded 10-12 grape or cherry tomatoes, halved Grated zest and juice of 1/2 lemon 2-3 stalks fresh flatleaf parsley, coarsely chopped

Preheat oven to 350oF. Mix together 2 tablespoons olive oil and the minced garlic. Place the diced vegetables in a mixing bowl and toss with oil and garlic and a light seasoning of salt. Transfer to a baking dish (avoiding overlap) and oven roast, uncovered until tender, about 30 minutes. While the vegetables cook, cook the farro. Place the farro and water in a sauce pan and bring to a boil. Add a pinch of salt and reduce heat to low. Cover and cook until farro is tender and all the liquid has been absorbed, about 40 minutes. When the farro and the vegetables are done, mix them together with the radicchio, tomatoes, lemon juice and zest and parsley. Serve warm or at room temperature.

My variation included 2 small yellow squash, 2 medium carrots, 24 cherry tomatoes, 1 cup farro, 2 TB garlic infused avocado oil, 1/4 cup chimichurri.

Per 1 cup: Calories 217, Carb 34, Protein 7, Fat 7, Sodium 22, Fiber 6