Fall Farro Salad

Although renal diets are recommended to avoid whole grains, there is evidence that ancient grains have lower levels of phosphorus or potassium.  Be sure to adhere to the serving size.

Serving size

10 ounces

Makes

5

Prep time: 15min
Cook time: 30min
Total: 45min

Ingredients

1½ cups farro

3 cups water

¼ cup walnuts, chopped

½ cup cranberries, dried

½ cup smoked Mozzarella cheese, cubed

2 scallions, chopped, white and green parts

½ cup Italian Parsley, minced

¼ cup mint leaves, minced

3 tablespoons olive oil

2 teaspoons lemon juice, or to taste

A pinch of sugar

Black pepper, freshly grounded, to taste

A pinch of sea salt (optional)

Nutrition Info

Makes:Serving size: 10 ounces

Calories

429

Fat

19 g

Saturated Fat

4 g

Cholesterol

9 mg

Carbohydrates

57 g

Sugar

14 g

Fiber

7 g

Protein

12 g

Sodium

74 mg

Calcium

172 mg

Phosphorus

244 mg

Potassium

397 mg

Instructions

  1. Place the farro in a large pot and add water.
  2. Bring to a boil and simmer.
  3. Cook covered for 30 minutes or until tender. (Cooking may be shorter if it is pearlized farro.)
  4. Drain and let cool for 10 minutes.
  5. Combine the cooled farro with nuts, cranberries, cheese, scallions, parsley, mint, olive oil, lemon juice and pinch of sugar in a large bowl.
  6. Season with pepper and salt, if desired, to taste. Enjoy!
Recipe contributed by FamilyCook Productions

If it’s necessary that you reduce your mineral content even lower, you can swap out the farro with barley.