Roasted Radish & Farro Salad | Cook For Your Life

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

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Roasted Radish & Farro Salad

Name: Roasted Radish & Farro Salad
Prep time: 30

(2 votes, average: 4.50 out of 5)

30 min prep

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...

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

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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

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.
Meanwhile, preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
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.
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.
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

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society