Ask a dietitian here.
Ingredients: Makes 12 servings
1/2 cup White Wine9 1/2 cups Vegetable Broth1 1/4 lbs Broccoli3 TBSP Canola Oil1/2 cup Yellow Onion3 TBSP Garlic, minced1/2 lb Farro, dry1/8 tsp Black Pepper3 TBSP Parmesan Cheese, grated
1/2 Cup; Makes: 12 servings
Per 1/2-cup serving: Cal: 130, Total Fat: 4g, Sat Fat: <1g, Sodium: 98mg, Carbs: 19g, Protein: 15g, Sugar: 2g, Fiber: 3g
Recipe Source:Recipe provided by FLIK Hospitality Group
Blue Cross and Blue Shield of New Mexico, a Division of Health Care Service Corporation, a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association
© Copyright 2023 Health Care Service Corporation. All Rights Reserved.
Telligent is an operating division of Verint Americas, Inc., an independent company that provides and hosts an online community platform for blogging and access to social media for Blue Cross and Blue Shield of New Mexico.
File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe® Reader® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at https://access.adobe.com.
Powered by Telligent