Kids and adults alike love fried rice, but lets face it, white rice earns an “F” in nutrition. We’re using farro to make the same dish for Meatless Monday. It tastes great, earns high marks for fiber, vitamins, and healthy fats. Yes, we used whole eggs, but egg whites will work too.
- 1 cup uncooked farro
- 1 small onion, chopped finely
- 1 carrot, chopped
- 2 cups fresh spinach, chopped
- 1/2 cup parsley, chopped
- 3 small or 2 large eggs
- 1 tbsp extra-virgin olive oil
- 2 tsp soy sauce
- salt and pepper to taste
In a heavy sauce pan, add 2 cups of water to 1 cup of farro (with a dash of salt and olive oil) and simmer farro until al dente (about 20 minutes from boiling). Remove from heat, transfer to a sieve and flash with cold water to stop the cooking process.
While farro was cooking, however, you could prep the rest of your ingredients, including the whisking of your eggs so its ready to be mixed in.
In a skillet over high heat, drizzle olive oil and saute onions and carrots for about 5 minutes (we turned the heat down to medium about halfway through). Once onions are translucent, add farro and eggs. Be sure to scrape the egg from the bottom of the pan and mix thoroughly. Turn the heat down to low. Add soy sauce, salt, and pepper to taste.
After 5-6 more minutes, turn off the heat, stir in the spinach and parsley, cover for 5 minutes, then serve hot.