Moringa & Spinach Farro
Farro is a relatively unknown grain, but we can't recommend it enough. It's full of protein and minerals and has a satisfying chewy texture. We love it cooked in mushroom stock and mixed with plenty of greens - leftovers are great for lunch the next day too.
Serving(s) 2
Ingredients:
3-4 tsp Aduna Moringa Powder1 cup farro, rinsed and drained
1/2 cup dried porcini mushrooms
1/2 cup podded broad beans (fresh or frozen)
1 cube organic mushroom bouillon
1 small echelon shallot, finely chopped
handful of fresh rocket leaves
handful of fresh spinach leaves
fresh coriander, finely chopped (to garnish)
freshly grated parmesan cheese (to garnish)
Method:
Boil 100ml of water and pour over dried porcini.
In a separate glass jug, mix together 500ml boiling water and the mushroom bouillon.
Heat a little olive oil in a saucepan, add shallots and sauté until golden. Add washed and rinsed farro and sauté for 2 minutes, continuously stirring.
Add the cup of mushroom bouillon, the soaked porcini and broad beans. Stir, bring to boil, then turn reduce the heat and simmer for approx. 25-30 min.
When farro is almost cooked, add fresh spinach and cook for 2-3 minutes more. Remove from heat and stir in the moringa powder.
Pour into a serving dish, toss through grated parmesan cheese, fresh rocket leaves and sprinkle with finely chopped fresh cilantro before serving.
Enjoy!
Recipe by Emina Dobardzic
