Cranberry Apple Farro Stuffing
A change up to this year’s traditional Thanksgiving stuffing.
contains meat
Ingredients
US
Metric
- 240 ml farro (dried)
- 30 ml olive oil
- 120 ml onion (red, chopped)
- 60 ml celery (chopped)
- 180 ml Granny Smith apples (diced)
- 1 ml garlic powder
- 15 ml lemon juice
- 60 ml scallions (chopped [green onion])
- 240 ml parsley (fresh)
- 630 ml vegetable stock
- 2 ml seasoned salt
- 1 ml black pepper (ground)
- 240 ml cranberries (dried)
Steps
- In a small pot over high heat bring the stock to a boil. Once the stock achieves a bowl add the farro and stir. Reduce heat to low and cover allow to cook for 15-20 minutes or until all liquid is gone.
- Place a sauté pan over medium heat and add olive oil.
- Once the onions become translucent add the apples and scallions.
- Continue to sauté for 1-2 minutes until apples soften slightly.
- Combine the farro and sauté mixtures in a mixing bowl. Add the garlic powder, lemon juice, scallions, parsley, seasoned salt, black pepper and cranberries.
- Serve as a Thanksgiving alternative or with any fall inspired dish. Enjoy!
Nutrition (estimated, per serving)
| Calories | 68 |
|---|---|
| Protein | 0.7 g |
| Fat | 4.7 g |
| Carbs | 6.9 g |
| Fiber | 1.8 g |
| Sodium | 207 mg |
Source
Nutrition.gov (USDA) — Public domain (U.S. government work)