- 3 cup water
- 1 cup farro
- 1/2 tsp salt
- 1 medium (approx 2-3/4″ long, 2-1/2 dia.) bell pepper, red
- 1 pepper bell pepper, orange
- 1 cup chives, dried
- 4 fillet white fish fillet
- 1 fruit (2-1/8″ dia) lemon
- 1/3 cup 8 fl oz WHITE WINE VINEGAR
- 1 tablespoon olive oil
- 2/3 tbsp (1 NLEA serving) Mustard, Dijon Style
- 1/2 tsp, ground black pepper, ground
- 2 cup pineapple
- Preheat oven to 400 degrees. Chop peppers, set aside.
- In medium pan, combine 3 cups water, farro, salt; boil; reduce heat to a simmer; cook for 30 minutes; allow water to become absorbed and farro to become tender. Remove from stove, stir in peppers, and chives, set aside, covered; veggies will slightly soften from the steam of the cooked farro (if you would like a softer pepper, just sauté before adding to farro).
- Place fish in a baking dish, zest lime over the fish and season with salt and pepper, as desired; bake for 15-20 minutes, until fish becomes flakey. While baking, whisk together vinegar, oil, Dijon and pepper; pour over farro, mix well.
- Serve fish with farro with pineapple on the side.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie