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Prep time: 15 min
Cook time: 30 min
Servings: 4
1 - 100 gram
Always choose your carbohydrates carefully to keep your energy levels steady. Here, we’ve chosen whole-grain farro as the base of our scrumptious pilaf – it contains fiber as well as iron, a mineral that’s essential for your body to make hemoglobin, which delivers oxygen to your body’s cells.
Ingredients
1-1/2 cup whole-grain farro, soaked overnight
1 red onion
3 cloves garlic, minced
3 tbsp olive oil
2 tsp oregano
1/4 tsp red pepper flakes
1-1/2 cups great northern beans
1/2 tsp sea salt, divided
zest and juice from lemon
1/4 tsp maple syrup
1/8 tsp black pepper
3 cups baby spinach
8 ounce large shrimps
1/4 cup feta cheese
1/4 cup walnuts, toasted
Directions
Drain farro and spread it out on a baking sheet to dry slightly.
In a small bowl, combine onion and garlic. In a medium saucepan on medium, add 2 tsp oil. Sauté half of onion and garlic mixture for 1 minute.
Add farro, oregano and pepper flakes; stir for 1 minute more. Pour in 2¼ cups water, stir and increase heat to bring to a boil. Cover, reduce heat to low; simmer for 35 to 40 minutes, until farro is tender but still chewy.
Stir in beans and ¼ tsp salt; cover to keep warm.
Meanwhile, in a small bowl, whisk together lemon zest and juice, 2 tbsp oil, honey, remaining ¼ tsp salt and black pepper. Set aside.
In a large sauté pan on medium-high, heat remaining 1 tsp oil. Add remaining half of onion and garlic mixture; sauté for 1 minute.
Add spinach and sauté for 2 minutes, until wilted. Toss in shrimp and sauté for 3 minutes, until pink and cooked through.
Transfer farro to a serving bowl. Drizzle with vinaigrette and toss. Top with shrimp and spinach and sprinkle with feta and walnuts.
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