Hi everyone! My name is Jackie and I am a dietetic intern at the New Bedford campus. I started my internship in January and just finished the food service rotation. At the end of my rotation, I partnered with two other interns and the HealthQuest coordinator for SouthCoast Hospitals to create an event that tied into Heart Month of February and lead in to National Nutrition Month for March. We decided to focus on ancient grains for our event as they are heart-healthy and are not widely used by the public. We created handouts that described the ancient grains by where they originated from, flavor/ texture, cooking uses, and health benefits.
We chose farro as the ancient grain to highlight for our event as it is high in protein and fiber. A ¼ cup of farro alone has 6g protein and 5g of fiber! We found a recipe online that was a Mediterranean Farro Salad that was simple and easy to make. The event was a tremendous success. We educated those who tried our salad on what farro is, how it could be used in other recipes, and what local stores sold ancient grains. I learned that the best way to introduce people with a new ingredient is to use a simple recipe that has common household ingredients!
The recipe used was taken from - https://www.gimmesomeoven.com/
We chose farro as the ancient grain to highlight for our event as it is high in protein and fiber. A ¼ cup of farro alone has 6g protein and 5g of fiber! We found a recipe online that was a Mediterranean Farro Salad that was simple and easy to make. The event was a tremendous success. We educated those who tried our salad on what farro is, how it could be used in other recipes, and what local stores sold ancient grains. I learned that the best way to introduce people with a new ingredient is to use a simple recipe that has common household ingredients!
The recipe used was taken from - https://www.gimmesomeoven.com/
| Mediterranean Farro Salad Yield: 48 ounces – 4oz Per Serving Ingredients:
|  |
Method of Preparation:
1. Gather all ingredients and equipment.
2. In a medium saucepan, bring the vegetable or chicken stock to a boil. Add the farro to the pot, stir once and reduce the heat to low. Cook uncovered for 25-30 minutes or until the farro is tender, but firm. Strain excess liquid if necessary, and fluff gently with a fork. Set aside to cool completely.
3. Once the farro has cooled, prepare the vinaigrette. In a small bowl, whisk together all ingredients except the olive oil. While whisking vigorously, slowly stream in the olive oil to create an emulsion.
4. In a large bowl, toss together the cooked farro with the vinaigrette. Serve immediately or store in the refrigerator for up to 3 days.
1. Gather all ingredients and equipment.
2. In a medium saucepan, bring the vegetable or chicken stock to a boil. Add the farro to the pot, stir once and reduce the heat to low. Cook uncovered for 25-30 minutes or until the farro is tender, but firm. Strain excess liquid if necessary, and fluff gently with a fork. Set aside to cool completely.
3. Once the farro has cooled, prepare the vinaigrette. In a small bowl, whisk together all ingredients except the olive oil. While whisking vigorously, slowly stream in the olive oil to create an emulsion.
4. In a large bowl, toss together the cooked farro with the vinaigrette. Serve immediately or store in the refrigerator for up to 3 days.
