½ cup pecan pieces
1 cup farro, rinsed
⅓ cup store-bought basil pesto
½ cup grated Parmesan cheese
1 cup jarred (or canned) artichoke hearts in water (½ of a 12-ounce jar), drained
1 cup grape tomatoes, cut into quarters (½ of a pint)
- Preheat the oven to 400 degrees F. Scatter the pecan pieces on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool enough to handle, then chop them coarsely.
- Meanwhile, in a small saucepan, combine the farro with 3 cups water. Bring to a boil, stir, then reduce the heat to low and simmer until the grains are tender but still chewy, about 20 minutes.
- Drain off the excess water and fluff the farro with a fork. Transfer to a large bowl and let cool slightly.
- Stir in the pesto to coat all of the grains. Stir in the Parmesan, artichokes, tomatoes, and toasted pecan pieces. Taste and season with salt and pepper as desired.
Fat 15 g
Saturated Fat 2.5 g
Sodium 300 mg
Carbs 30 g
Fiber 5 g
Protein 9 g