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16Ingredients
40Minutes
490Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup farro
- 2 tsp. extra virgin olive oil
- 1 yellow onion (peeled and diced)
- 4 cloves garlic (peeled and thinly sliced)
- 2 Tbsp. butter
- 4 cups water
- 1 tsp. dry thyme
- 6 scallions (trimmed and minced)
- 4 Roma tomatoes (quartered)
- salt
- pepper
- 1 lb. swordfish (cut into 4 ounce portions)
- 2 tsp. neutral cooking oil
- 2 Tbsp. butter
- salt
- pepper
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium600mg25% |
| Potassium860mg25% |
| Protein30g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber9g36% |
| Sugars3g |
| Vitamin A25% |
| Vitamin C30% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Ana a year ago
I loved it and I will make it again! I liked how the fish was cooked, simple but delicious! I didn't see the point to cooking the Farro on the side for 20 minutes and then adding the cooked Farro to the broth and cooking again for another 20 minutes... It overcooked the Farro. Next time I will skip cooking the Farro on the side and just cook it in the broth! I will update this review on how this way of cooking turns out the next time I make it!