Fried Farro with Spinach, Pickled Beets and Pesto
Serving Size 6
Ingredients
- 2 tablespoons Olive oil
- 1 Onion — chopped
- 3 Garlic cloves — chopped
- 1 1/2 cups Farro
- 3/4 teaspoon Salt
- 2 cups Baby spinach
- 1/3 cup SupHerb Farms Fusions® Kale Pesto
- 1 cup Store-bought pickled beets — drained and sliced
- 2 tablespoons Fresh basil — chopped
Categories
- Categories: American
- Ingredients: Bowl, Entrees, Grains, Plant-Based, Plant-Forward, Vegetarian
Preparation
- Heat olive oil in large saucepan set over medium heat; cook onion for 3 to 4 minutes or until softened. Add garlic; cook for 1 minute.
- Stir in farro and salt; cook for 8 to 10 minutes or until dark brown. Add 6 cups water and bring to boil; cook over medium heat for 25 to 30 minutes or until tender. Drain well.
- Stir in spinach, SupHerb Farms Fusions® Kale Pesto and beets.
- Spoon into serving bowls and sprinkle with basil.
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