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
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!