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Featured Recipe

Broiled Tomatoes with Farro Salad

The natural nuttiness of farro (whole emmer wheat) marries beautifully with the saltiness of the olives and the sweetness of the broiled 'Roma' tomatoes. Serve with a lightly chilled fruity red wine. To save time, substitute a quick-cooking grain or pasta such as couscous, orzo, or instant brown rice for the farro.  For a healthy gluten-free recipe, substitute quinoa.

Ingredients

1 1/2 teaspoons coarse Himalayan or sea salt
1 cup farro grain
6 plum tomatoes, cored and halved lengthwise
1/2 cup extra-virgin olive oil
2 cloves garlic, finely chopped
1/4 teaspoon coarse-ground pepper
2 tablespoons lemon juice
1/2 cup feta cheese, crumbled
1/2 cup pitted kalamata olives, halved
2 teaspoons fresh thyme leaves, chopped

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

Instructions

1. Cook the farro: Bring 6 cups of water to a boil. Add 1 teaspoon salt and the farro and gently boil until tender -- 40 to 45 minutes. Drain and keep warm.

2. Broil the tomatoes: Heat oven to 400°F. Arrange the halved tomatoes on a baking pan. Brush with 1 tablespoon olive oil, sprinkle with the garlic, 1/4 teaspoon salt, and the pepper, and roast for 10 minutes. Heat oven to broil and continue to cook until tomatoes begin to brown -- about 5 minutes. Remove tomatoes from oven and set aside.

3. Prepare farro salad: Combine the lemon juice and remaining salt in a medium bowl. Add 1/4 cup olive oil in a thin, steady stream while whisking continuously. Set aside. Heat the remaining olive oil over medium-high heat in a medium skillet. Add the cooked farro and toss just until warmed--2 to 3 minutes. Transfer to a large serving platter or bowl, add the feta, olives, lemon-juice mixture, and fresh thyme leaves and gently toss to combine.

4. Top with the broiled tomatoes and serve immediately.

Makes 12-14 servings.

Per serving: Calories 347, Total Fat 24g, Cholesterol 11mg, Sodium 756mg, Carbohydrates 28g, Dietary Fiber 6g, Protein 6g

Original recipe and image source: http://www.countryliving.com/cooking/recipes/vegetarian-recipes-0309#slide-30

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