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Summer Farro Salad with Tomato, Cucumber & Basil

by Registered Dietitian Tracy Dugick
Published on 3/19/2014
Author: Tracy Dugick
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"Enjoy the Taste of Eating Right" is the theme for National Nutrition Month 2014. Consumer research confirms that taste tops nutrition as the main reason why one food is purchased over another. While social, emotional and health factors also play a role, the foods people enjoy are likely the ones they eat most. This year's key messages for National Nutrition Month focus on how to combine taste and nutrition to create healthy meals that follow the Dietary Guidelines recommendations.
 
National Nutrition Month is a nutrition education and information campaign created annually in march by the Academy of Nutrition and Dietetics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits.

Summer Farro Salad with Tomato , Cucumber & Basil

Serves 4 to 6

Olive oil, for cooking

2 large shallots (or 1 sweet onion), finely chopped

2 cups farro (uncooked)

4 cups chicken or vegetable stock

1/4 cup red wine vinegar

2 tablespoons olive oil

1 pint cherry or grape tomatoes, halved or quartered

1/2 large English (hothouse) cucumber, diced

1/4 cup finely chopped basil

Kosher salt and freshly ground black pepper

 

Heat a few tablespoons olive oil in a heavy saucepan over medium heat. Add the shallots and sauté until translucent, about 5 minutes. Add the farro and cook, stirring to coat each grain, 1 to 2 minutes.

Pour in the stock and bring to a boil. Reduce heat to a simmer, cover, and cook until farro is soft but still chewy in the center, about 12 minutes. (If there is more than a tablespoon or two of leftover stock, strain it out.)

Cool the farro to room temperature. Add the red wine vinegar and olive oil, and stir to combine. Fold in tomatoes, cucumbers, and basil. Season with salt and pepper, and adjust vinegar and oil amounts to taste. Serve chilled or at room temperature.


About Tracy Dugick, Registered Dietitian

Tracy Dugick has been the Chief Clinical Dietitian and Inpatient Diabetes Educator at Mid-Columbia Medical Center (MCMC) for over a decade. She graduated from the University of Nebraska with a B.S. in Nutrition and Central Washington University with a M.S. in Nutrition.

At MCMC she manages four Registered Dietitians who service various contract accounts in the Columbia Gorge, provide inpatient nutrition services, consult hospital cancer center clients and provide diabetes services for patients staying at the hospital.

Tracy has been key in the implementation of insulin drip protocols, insulin orders and insulin pump protocols. She also educates patients, staff and providers regarding current diabetes practices. Tracy previously started and managed the outpatient diabetes program that included an ADA Recognized Program.

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