Eat for Eight Bucks: Farro and Cauliflower Salad with Currants Recipe

Eat for Eight Bucks: Farro and Cauliflower Salad with Currants Recipe
9 Ingredients
  • ½ pound farro
  • 1 teaspoon kosher salt, divided
  • 1 quart chicken or vegetable stock
  • 1 small head cauliflower, trimmed and cut into small florets
  • 1 teaspoon sherry vinegar
  • ½ teaspoon fresh picked thyme leaves (or 1/4 teaspoon dried)
  • 2 tablespoons extra virgin olive oil
  • ¼ cup currants, soaked for 20 minutes in warm water
  • 1 teaspoon sugar
Chronic Conditions
Consume Less
Helpful
Helpful
Consume Much Less
Helpful
Helpful
Helpful
Helpful
Neutral/Ok
Consume Less
Nutrition
256
13% daily value
6 servings
                                       
                                            balanced, high-​fiber, dairy-​free
     

Fat

12% 7

Saturated

7% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

13% 40

Carbs (net)

- 34

Fiber

21% 5

Sugars

- 11

Sugars, added

- 1

Protein

21% 11

Cholesterol

2% 5

Sodium

23% 559

Calcium

3% 30

Magnesium

16% 67

Potassium

11% 501

Iron

14% 2

Zinc

15% 2

Phosphorus

32% 222

Vitamin A

0% 2

Vitamin C

24% 22

Thiamin (B1)

19% 0

Riboflavin (B2)

16% 0

Niacin (B3)

34% 5

Vitamin B6

22% 0

Folate equivalent (total)

13% 51

Folate (food)

- 51

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

7% 1

Vitamin K

10% 11

Sugar alcohols

- 0

Water

- 194
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