- 720 ml water
- 120 g farro
- 1 tablespoon extra-virgin olive oil
- 2 cups halved and thinly sliced leeks, white and light green parts only
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth or “no-chicken” broth
- 3 tablespoons white miso
- 567 g wild Alaskan salmon fillet, skinned and cut into 1-inch pieces
- 3 tablespoons very thinly sliced fresh basil
- ¼ teaspoon pepper
Combine water and farro in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low, cover and cook until tender and chewy, about 30 minutes. Drain.
About 15 minutes after you start the farro, heat oil in a large saucepan over medium heat. Add leeks and cook, stirring often, until beginning to soften, about 2 minutes. Add asparagus and garlic; cook, stirring, until the asparagus is bright green, about 2 minutes. Add broth and miso; increase heat to high and bring to a boil. Reduce heat to medium and gently stir in salmon. Simmer for 3 minutes. Remove from heat and stir in basil and pepper.
Divide the farro among 4 deep bowls and top with the salmon stew.
Serving size: 1½ cups stew & ½ cup farro
11 g fat(2 g sat)
5 g fiber
40 g carbohydrates
37 g protein