Composition / ingredients
Cooking method
1. Pour vegetable broth into a saucepan (we leave a little broth, about 50 ml) and water, send it to the fire, bring it to a boil. Then put the farro into the boiling liquid, cover with a lid, reduce the heat to a minimum, cook for 25-30 minutes until the farro becomes soft, then drain the liquid.
2. Peel the onion and carrot, chop coarsely together with celery. Heat the olive oil in a large frying pan, spread the carrots, onions and celery, as well as the peeled and diced pumpkin. Cook under a closed lid until soft.
3. Add farro and fresh thyme to the finished vegetables, salt and pepper to taste. We put it in a salad bowl, add chopped parsley, pre-fried and chopped almonds.Pour the remaining vegetable broth over everything and serve it on the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pumpkin - 29 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Almonds nuts - 609 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Farro - 340 kcal/100g
- Vegetable broth - 13 kcal/100g
- Celery stalk - 12 kcal/100g
