I have been heading toward a lower fat diet for the past few months. Just decided that it was probably something that I should start doing. It sets a good example for my daughters and it’s good for me. Below is a recipe that I put together tonight and it was quite a hit. Lots of flavor and texture but low in fat. Give it a go and see what you think!
1/4 cup olive oil approximately
1 onion chopped
2 tbls minced garlic
2 tbls slivered almonds
2 cups farro
1/4 cup white wine
1 quart chicken stock or vegetable stock
2 tbls chopped parsley
1/2 cup chopped carrots
1/2 cup roasted corn (found this wonderful product at whole foods in the fresh produce isle)
1 can Muir Glen roasted chopped tomatoes drained
1 box stir fry mushrooms (found at whole foods)
salt and fresh ground pepper to taste
good quality balsamic vinegar (optional)
In a large saucepan, heat the 3 tbls of the oil. Add the onion, carrots and mushrooms. Sauté for about five minutes on high heat. Reduce heat to medium high and add the almonds, garlic, salt and pepper, and farro until coated (may need to add more oil). About one minute. Add the wine and simmer until evaporated. Lower the heat to medium and begin adding the chicken stock one cup at a time until absorbed. Process took about 30 minutes. Stir in the tomatoes,corn and parsley and season with salt and pepper. I added a dash of balsamic to my bowl after serving and it was extra yummy.
Notes: You could add more veggies and perhaps some meat as well. Next time perhaps I’ll add kale or spinach. I also think tossing in some shrimp would be tasty.