• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Contact
  • Policies & Disclosures 
  • Appetizers
  • Bread and Muffins
  • Breakfast
  • Dessert
  • Drinks
  • Jewish Holiday Favorites
  • Kids' Picks
  • Lunch
  • Sauces and Staples
  • Side Dishes
  • Snacks
  • Soup
  • Vegetables
  • Beef
  • Chicken
  • Fish
  • Vegetarian

Dana's Table

menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Rice / Grain

    Published: Oct 4, 2013 · Modified: Feb 21, 2022 by Dana Shrager · This post may contain affiliate links

    Farro With Spinach, Lemon, Basil & Pinenuts: A guest post on Eating Rules

    • Facebook
    • Email
    • Print

    farro recipeI am excited to be a guest writer for October Unprocessed on my friend Andrew Wilder's healthy eating blog Eating Rules. This year over 10,000 people have pledged to eat unprocessed food for the month of October. To me going unprocessed means cooking with wholesome, real ingredients and buying premade food without chemicals. I usually skip any products in the market with unpronounceable words on the food labels. To help people "go unprocessed," Andrew's blog is filled with tips and recipes.

    Today on Eating Rules I tell my story of going unprocessed and adding healthy food into my family's diet. I hope others will find inspiration and encouragement as I share my frustrations and triumphs. I also share my recipe for Farro with Spinach, Lemon, Basil, and Pinenuts. I have been experimenting with ingredients and wading through some cooking fails in order to come up with this tasty, healthy dish. I love this winning combination of Italian ingredients. The flavors and textures really complement one another. This dish can be served as a side dish or as a vegetarian or vegan main dish. So, click here to read my story and recipe on Eating Rules.

    More Rice / Grain

    • Farro With Rosemary, Leeks and Carrots
    • Casamiento Wraps: El Salvadoran Comfort Food Made With the Ultimate Rice and Beans
    • Pumpkin Risotto with Peas
    • Facebook
    • Email
    • Print

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Katy says

      November 19, 2013 at 5:23 am

      I love farro! Always order it out when I see it on a menu. Finally making it at home for the first time tonight. Thanks for the tips on cooking farro!

      Reply
      • Dana says

        November 19, 2013 at 8:35 am

        I'm glad you got to make farro at home. Sometimes it's intimidating to try a new ingredient, but cooking farro is just like cooking rice. I've been hearing about all the amazing recipes on your blog. Now I can't wait to try something from it. Best, Dana

        Reply

    Primary Sidebar

    Welcome to
    Dana's Table

    Picture of Dana

    Dana's Table is the new home for recipes from Foodie Goes Healthy and Jewish Holiday Cooking. All the recipes you love are in one convenient place.

    I'm Dana, a recipe developer, avid cookbook collector, and food blogger since 2011. I come from a long line of amazing home cooks, and now I've been cooking up healthy-ish family meals and festive Jewish holidays for over 25 years. Grab a chair at the table so I can share my best recipes and strategies with you.

    More about Dana →

    Trending Recipes

    • Sweet Noodle Kugel (parve / pareve)
    • Easy Blintz Soufflé Casserole
    • Honey Cookies
    • Easy Carrot Soufflé (Dairy-Free, Parve and Passover versions)

    Join My Facebook Groups

    Jewish Holiday Cooking - A friendly, interactive group for sharing holiday recipes and celebratory ideas.

    Jewish Cooking - A group for global Jewish cuisine with members from around the world.

    Winter Recipes

    • Fall Harvest Salad with Apples and Pomegranate
    • San Marzano Tomato Sauce
    • The Best Ever Lentil Soup
    • Beef and Barley Soup: A Tribute to Aunt Rose

    Free eCookbook!

    Get my new eCookbook "The 5 Recipes Every Jewish Cook Needs to Know" when you sign up for my free monthly newsletter.

    Sign Me Up!

    Footer

    ↑ back to top

    Contact | Policies and Disclosures

    As an Amazon Associate, I earn from qualifying purchases.

    Images and text may not be used without my permission. 

    © 2011 - 2022 Dana Shrager / Dana's Table. All Rights Reserved.