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Farro with Pumpkin and Almonds

An interesting, out-of-the-ordinary Italian-style side! Farro with pumpkin and almonds is a bold partner for any main course. It's a genuinely good-for-you dish, too — high in fiber and a solid source of iron and protein.

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Farro with pumpkin and almonds
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 % 3 g
Fats 23 % 6 g
Carbohydrates 65 % 17 g
136 kcal
GI: 18 / 71 / 12
    1. Pour the vegetable broth (reserving a little, about 50 ml) and the water into a saucepan, then bring to a boil. Add the farro to the boiling liquid, cover, reduce the heat to low, and cook for 25–30 minutes, until the farro is tender, then drain. 2. Peel the onion and carrots and chop them coarsely along with the celery. Heat the olive oil in a large skillet, then add the carrots, onion, celery, and the peeled, diced pumpkin. Cook covered until everything is tender. 3. Stir the farro and fresh thyme into the vegetables, then season with salt and pepper. Transfer to a serving bowl and add the chopped parsley and the toasted, chopped almonds. Drizzle with the reserved vegetable broth and serve. Enjoy!

Caloric 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

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