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 Flava My Plate Recipe! 


Courtesy of Nicholas Loudermilk's Cooking Class w/Herban-Eats!

With over 40,000 varieties of cultivated rice, leaning toward whole grains was an easy decision. Packed with fiber, nutrients and antioxidants, whole grains and ancient grains are health-wealth champions. Originating in the fertile crescent and found in the tomb of Egyptian Pharaohs, farro is a nutrient-dense, emmer or einkorn wheat variety grain that packs twice the protein punch of brown rice and will satisfy even the most picky eaters!


-4 cups of cooked farro (cook per package directions)
-1–12 oz package or ¾ cup meatless crumbles (optional) or white mushrooms 
-1 cup sun dried tomatoes, julienned (no oil)
-1 cup cleaned, chopped leeks
-¼ cup Italian flat leaf parsley, chopped
-¾ tsp smoked paprika
-¾ tsp garlic powder
-½ tsp black or white pepper
-½ tsp kosher salt (optional)
-grapeseed oil (or water)

PREHEAT oven to 400°F & prepare your baking pan w/parchment or silpat.
PLACE prepared leeks in a bowl and season with ½ tsp olive oil (or 1 tbsp water if
substituting), ¼ tsp smoked paprika, ½ tsp garlic powder and ¼ tsp black pepper,
toss to evenly distribute spices and spread evenly across the baking pan and
place on middle rack for 15 minutes then remove and set aside.
PLACE nonstick pan over medium–heat and add a teaspoon of oil
(or 2 tbsp water if substituting)  and break up and add your crumbles or chopped mushrrooms about 5 minutes.
ADD  the remaining garlic powder, salt, smoked paprika and pepper to the
crumbles pan, stir and continue cooking for another 3 minutes to render a crispier
and browner appearance to the crumbles or mushrooms.
ADD sun-dried tomatoes and combine well with your crumbles or mushroom mixture, making sure the tomatoes are getting some direct heat from the pan (if the pan is dry add a tbsp or two of water), cook about 3-4 minutes then set aside.
COMBINE in large serving bowl with your farro your leeks, parsley, sun dried tomatoes
and crumble or mushroom  mix and toss and fold to incorporate, add your fresh herbs, an
optional 1 tsp of oil then re-toss and serve.

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