Roasted Radish and Farro Salad- cook for your life- anti-cancer recipes

Roasted Radish & Farro Salad

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 6 ingredients
Farro is an ancient type of soft wheat that is often used in soups and salads in Italy. It’s even used instead of rice to make a type of risotto called farrotto. Farro’s delicious...

Ingredients

  • 2 cups farro, rinsed
  • 1 bunch radishes, with green tops, rinsed well
  • 2 tablespoons olive oil, separated
  • Salt and pepper, to taste
  • 1 clove garlic, smashed and peeled
  • 2 to 3 tablespoons lemon juice

Nutrition Facts

Calories

363 cals

Fat

9 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g

Carbohydrates

63 g

Sugar

7 g

Fiber

10 g

Protein

13 g

Sodium

313 mg

Directions

  1. Combine the farro with 6 cups of water and a pinch of salt.  Bring to a boil, then cover and reduce to a simmer for about 30 minutes or until the grain is plump and chewy. Drain, then transfer to a large bowl.
  2. Meanwhile, preheat the oven to 400 degrees.  Line a baking sheet with parchment paper.
  3. Cut the greens off the radishes, chop and set aside.  Quarter the radish roots and toss with 1 tablespoon of olive oil, salt and pepper.  Spread evenly onto the prepared baking sheet and roast in the oven for 20-30 minutes or until browned and tender.
  4. In a skillet over medium heat, add the remaining 1 tablespoon of olive oil and clove of garlic.  Once the garlic begins to turn golden, add the radish greens and cook stirring until wilted, about 3 minutes. Discard the garlic and pour greens into the cooked farro.
  5. Once the radishes have roasted, toss them with the farro and radish greens.  Stir in the lemon juice, and more salt and pepper to taste.  Serve warm or at room temperature.

Chef Tips

Farro freezes well, so when you make a batch, freeze what you don’t need for another meal.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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