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RECIPE
11 INGREDIENTS11 STEPS35min

Roasted Okra & Peppers with Peanut Vinaigrette Over Farro

4.0
1 Ratings
A southern combination of Farro and sweet peppers mixed with okra and peanuts to honor its African cuisine heritage.
Roasted Okra & Peppers with Peanut Vinaigrette Over Farro Recipe | SideChef
A southern combination of Farro and sweet peppers mixed with okra and peanuts to honor its African cuisine heritage.
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
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Estimated Total: Estimated Total:
Fulfilled by
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
35min
Total Time
$4.52
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
3 Tbsp
Shallots
2 cups
Scallions
3/4 cup
Farro
2 1/4 cups
Okra
1 1/3 cups
1/2 tsp
1 pckg
Peanut Butter
1/2 Tbsp
Red Wine Vinegar
2 Tbsp
Peanuts , toasted
1/4 cup
1/2 tsp
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Nutrition Per Serving

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CALORIES
2016
FAT
151.1 g
PROTEIN
68.2 g
CARBS
127.6 g

Cooking Instructions

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Step 1
Move 1 oven rack to center position. Place a baking sheet on the rack. Heat oven to broil.
Step 2
Prepare your mise en place: Halve Okra (2 1/4 cups) lengthwise. Remove stem and seeds from Bell Peppers (1 1/3 cups) ; cut flesh into 1-inch pieces.
Step 3
Peel, halve and thinly slice Shallots (3 Tbsp) . Trim and discard ends from Scallions (2 cups) , and thinly slice onion crosswise, keeping the white and green parts separate.
Step 4
In a medium saucepan with a lid add 1 teaspoon Olive Oil (1 Tbsp) , shallot and spring onion whites. Place pan over medium heat, and cook, stirring intermittently, until onions turn translucent, 4-5 minutes.
Step 5
Add Farro (3/4 cup) , 3/4 cups water and Kosher Salt (1/2 tsp) . Increase heat to high, and bring to a simmer. Cover, reduce heat to low, and cook until all liquid has been absorbed and farro is tender, 16-18 minutes.
Step 6
While farro is cooking, roast the vegetables.: In a mixing bowl combine okra, peppers, 1 teaspoon Olive Oil (1 Tbsp) and Salt (1/2 tsp) . Mix thoroughly. Carefully remove baking sheet from oven.
Step 7
Spread vegetables in a single layer on the baking sheet. Return baking sheet to oven on the middle rack. Cook 4 minutes; remove pan and stir the veggies.
Step 8
Cook until vegetables start to darken and blister, 4-5 minutes more. Turn off the heat, but allow vegetables to remain in oven to continue cooking and stay warm.
Step 9
In a small mixing bowl combine Peanut Butter (1 pckg) , 2 tablespoons of water, remaining 2 teaspoons Olive Oil (1 Tbsp) and Red Wine Vinegar (1/2 Tbsp) . Whisk to mix thoroughly and emulsify.
Step 10
Remove vegetables from oven, and return to reserved mixing bowl. Add peanut vinaigrette, and mix thoroughly. Taste and adjust seasoning as desired with PeachDish Salt.
Step 11
Divide cooked faro between 2 plates. Top with vegetables and sprinkle with Peanuts (2 Tbsp) and spring onion greens. Enjoy!
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Nutrition Per Serving
Calories
2016
% Daily Value*
Fat
151.1 g
194%
Saturated Fat
28.1 g
140%
Trans Fat
0.2 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
127.6 g
46%
Fiber
26.8 g
96%
Sugars
30.8 g
--
Protein
68.2 g
136%
Sodium
2244.4 mg
98%
Vitamin D
--
--
Calcium
288.3 mg
22%
Iron
9.9 mg
55%
Potassium
1966.7 mg
42%
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