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.
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Comments (11)
Delicious! Everyone loved this dish. Now to checkout your other recipes….
This recipe is so delicious! We made this tonight. I encourage everyone to try this. ☆☆☆☆☆
This was so delicious! I did make a couple of changes though. Agave instead of maple syrup, fresh broccoli, onion, celery, mushrooms instead of frozen veggies, cashews instead of sesame seeds.
I would definitely make this again!
The farro was a welcome change for a stir fry, and I hadn’t thought of that before. Two thumbs up
I think instruction 2 and 3 are enough..at the end, we can follow instruction 1 after finishing instruction 2 and 3.
Part of instruction 2 is adding the kale and farro to the skillet of already cooked vegetables and garlic from instruction 1. Instruction 3 is topping with scallions and sesame seeds. Therefore, you need to complete step 1, before you complete steps 2 and 3.
can you substitute rice for farro?
Umm. That’s totally not the point!
7 cups soup and 12 breadsticks?????????
Second paragraph above: “Tip: If you aren’t a fan of farro, feel free to substitute your favorite whole grain for equally delicious results.”
I was wondering that too!!!
I see some red pepper and broccoli tossed in the salad. Looks very refreshing! I may just try this recipe!