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Ingredients: Makes 4 servings
1 2/3 cups low sodium vegetable broth1/4 cup dry white wine2 tablespoons canola oil1/4 cup finely chopped onions1 cup + 2 tablespoons dry farro1/4 teaspoon salt1/2 teaspoon ground black pepper2 tablespoons grated parmesan cheese2 cups cooked, rinsed cannellini beans1 cup fresh arugula1 cup chopped blanched (al dente) asparagus1 cup blanched (al dente) broccoli florets1 lemon, cut into 4 wedges
Over medium heat, combine vegetable broth and dry white wine. Cover and heat until simmering. Hold hot.
Heat oil in a rondeau. Add onions, and sweat until translucent. Add farro; stir to coat with oil and lightly toast.
Gradually add broth to farro one cup at a time, allowing broth to be absorbed each time before adding more. Repeat process until all broth/wine mixture has been absorbed by farro, and farro is tender.
Stir in salt, pepper, and parmesan until fully incorporated.
Stir in cannellini beans, arugula, asparagus, and broccoli and heat until ready to serve. Divide among four plates and garnish each with a lemon wedge.
Serving size:2 cups
Nutritional Information: Per serving: 430 calories, 10 g fat, 1 g saturated fat, 300 mg sodium, 64 g carbs, 2 g sugar, 10 g fiber, 18 g protein
Recipe Source:Recipe provided by FLIK Hospitality Group
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