Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
This recipe was frustrating and messy. The small bits of vegetables, particularly the sweet potato noodles, slipped into the cracks of the grill pan and stuck. The miso sauce also stuck and burned. The result was a mixture that was a little too bitter from the burnt parts. In short, I don’t know that using a grill pan really is the best way to fix these veggies. It would be easier to just stir-fry them and add the sauce at the end. However, there are tastier stir-fry sauces out there. So I won’t be making this again.
If on a Low-Fodmap diet, then Farro is a no go. Sub it with quinoa