* Exported from MasterCook *
Eggplant Farro
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup farro, cooked
2 tablespoons olive oil
1 onion -- chopped
4 garlic cloves -- minced
2 cups peeled and cubed eggplant
1/2 cup dry red wine
2 1/4 cups stock
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Place the farro in a bowl. Cover with water and soak for 10 minutes.
In a Dutch oven, over medium heat, heat the oil. Saute the onion, garlic,
and eggplant until the eggplant is softened, about 10 minutes.
Drain the farro and add it to the pan. Saute for 2 minutes. Add the red
wine and cook until the wine is absorbed. Add the stock, salt and pepper
and bring to a boil.
Reduce the heat and simmer, covered, for 30 minutes. Stir before serving.
Serves 4 to 6
AuthorNote: this slightly brothy dish is delicious with crusty bread,
serve it as an entree or side.
Cuisine:
"Italian"
Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 117 Calories; 6g Fat (45.9%
calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 230mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1
Fat.
Nutr. Assoc. : 0 0 0 0 2663 0 0 0 0
