Make-Ahead Farro with Radicchio, Prosciutto and Orange

Dairy Free
Health score
30%
Make-Ahead Farro with Radicchio, Prosciutto and Orange
25 min.
2
473kcal

Suggestions


Are you looking for a vibrant and delicious side dish that’s both easy to prepare and packed with flavor? Look no further than this Make-Ahead Farro with Radicchio, Prosciutto, and Orange! This delightful recipe is not only dairy-free but also comes together in just 25 minutes, making it perfect for busy weeknights or as a stunning addition to your next gathering.

The nutty farro serves as a hearty base, while the radicchio adds a beautiful pop of color and a slightly bitter crunch that perfectly balances the sweetness of fresh oranges. The prosciutto brings a savory richness that elevates the dish, making it a true crowd-pleaser. With a caloric breakdown that’s friendly to your waistline, this dish offers a satisfying combination of protein, healthy fats, and carbohydrates.

Whether you choose to serve it immediately or prepare it ahead of time for a quick meal later, this recipe is versatile and can easily be adapted to suit your taste. Toss in some extra veggies or herbs if you like! So, roll up your sleeves and get ready to impress your family and friends with this delightful farro dish that’s sure to become a staple in your kitchen.

Ingredients

  • tablespoon balsamic vinegar 
  • servings pepper black freshly ground
  • 0.5 cup farro 
  • teaspoons olive oil 
  • large cranberry-orange relish 
  • slices pancetta 
  • head radicchio thinly halved sliced
  • large pinch salt 
  • large pinch sugar 

Equipment

  • bowl
  • frying pan
  • pot

Directions

  1. Bring pot of salted water to boil.
  2. Add farro and boil until tender, 17 to 20 minutes. Meanwhile, heat olive oil in large saute pan over medium-low heat.
  3. Add radicchio, sprinkle with salt and sugar and cook, stirring and tossing constantly, until just wilting, about 3 minutes. Stir in vinegar and cook for 1 minute more.
  4. Pour radicchio and any juices into bowl to cool.
  5. Drain farro and add to bowl.
  6. Remove 1 1/2 teaspoons zest from 1 orange. Halve orange vertically; squeeze about 1 1/2 teaspoons juice from 1 half. Peel and segment the remaining 1 1/2 oranges, removing supremes from membranes. Halve supremes and add to bowl with farro. Stir in zest, juice and black pepper. Toss to combine. If serving immediately, stir in prosciutto. If refrigerating to eat later, stir in prosciutto just before eating or taking to go.

Nutrition Facts

Calories473kcal
Protein10.46%
Fat32.9%
Carbs56.64%

Properties

Glycemic Index
97.3
Glycemic Load
8.39
Inflammation Score
-9
Nutrition Score
28.770869446837%

Flavonoids

Cyanidin
177.79mg
Delphinidin
10.75mg
Hesperetin
50.14mg
Naringenin
28.19mg
Luteolin
53.53mg
Kaempferol
0.24mg
Myricetin
0.28mg
Quercetin
44.94mg

Nutrients percent of daily need

Calories:472.7kcal
23.63%
Fat:17.86g
27.47%
Saturated Fat:5.04g
31.51%
Carbohydrates:69.18g
23.06%
Net Carbohydrates:55.68g
20.25%
Sugar:20.14g
22.38%
Cholesterol:21.12mg
7.04%
Sodium:268.46mg
11.67%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.77g
25.55%
Vitamin K:360.67µg
343.5%
Vitamin C:109.09mg
132.23%
Fiber:13.5g
54.01%
Manganese:0.93mg
46.35%
Copper:0.79mg
39.35%
Selenium:27.47µg
39.24%
Folate:150.72µg
37.68%
Vitamin E:4.22mg
28.13%
Potassium:969.54mg
27.7%
Vitamin B1:0.37mg
24.43%
Phosphorus:240.02mg
24%
Vitamin B3:4.47mg
22.33%
Vitamin B6:0.41mg
20.28%
Magnesium:81.07mg
20.27%
Zinc:2.45mg
16.31%
Iron:2.45mg
13.63%
Calcium:118.96mg
11.9%
Vitamin B5:1.16mg
11.57%
Vitamin B2:0.2mg
11.53%
Vitamin A:475.19IU
9.5%
Vitamin B12:0.16µg
2.67%