Heart Healthy Helping of Shrimp Pilaf

Seafood, whole grains, beans, nuts, fresh vegetables and olive oil all make the heart healthy foods list and all comprise this meal in a bowl we ate for dinner.  The recipe was inspired by Clean Eating Magazine.  While I've cooked whole grain farro before, I've never pre-soaked it before as recommended in the recipe.  Today I did that, soaking it during the day, then draining on a baking sheet prior to toasting and simmering.  I do believe it reduced the cooking time, and the taste was delicious.

Shrimp Pilaf

(Serves 4)

Soak farro 8 hours in double the amount of water.
1/2 cup dry farro
Drain and dry slightly on baking sheet.

In a 12 inch non-stick skillet, saute shallots, fennel, carrot, celery,and garlic in olive oil for 3 minutes.
1 teaspoon olive oil
2 tablespoon shallots, diced
1/3 cup fennel, diced
1/2 carrot, peeled and diced
1/3 cup celery, diced
1 garlic clove, crushed


Add squash and farro.  Saute for one minute.
1/2 small yellow squash, diced
Soaked and drained farro

Add broth, oregano and parsley.  Bring to a boil.  Lower heat and cover.  Simmer for 30 minutes.
2 cups vegetable broth, low sodium
2 teaspoon oregano, dried leaves
1/4 cup fresh chopped parsley

Stir in broccoli, lemon, honey, olives and beans.
1/2 cup broccoli flowers
1/2 lemon, juice and zest
1 teaspoon honey
1/4 cup kalamata olives, sliced
1/2 cup soybeans, cooked and drained

In a separate pan, saute shrimp in garlic and buttery spread 3 minutes per side.
1 pound jumbo shrimp, tail intact, peeled
1 tablespoon Earth Balance Buttery Spread
1 garlic clove, crushed

Serve pilaf topped with shrimp and garnished with feta and walnuts.
1/2 cup crumbled feta
1/4 cup toasted walnuts