I’ve slowly been stepping into Whole Food, Plant based meals. It is not as difficult as I though previously. It requires a bit of preparation in terms of what to keep in the pantry. I’ve not had pasta, rice or grains in my home in about 5 years. Suddenly legumes are a great source of protein and recommenced.

The idea is to have low caloric foods. Which means finding food that is dense but doesn’t have a significant calorie count. Things like beans, peas, etc. Now I can have pasta, but it has to be wheat pasta as they’re bulkier than white.

I’m still eating some meat as I have quite a bit in the fridge and don’t want to waste it. So I’m trying new recipes while eating what I have.

Today I tried a Southwestern Farro pilaf. Farro is wheat almost like barley. One cup of dry farro with 2 cups of water yields around 2 cups of cooked farro.

I cooked this at lunch for dinner tonight. and it was absolutely delicious. I was quite surprised at the taste and how filling about 1/2 cup was. It was served with fresh tomato, avocado and hot sauce. I forgot to squeeze fresh lime over it.

1. In a large pot cook the first five ingredients (through cumin) over medium 4-5 minutes or until nearly  tender, stirring occasionally and adding vegetable broth, 1 to 2 Tbsp. At a time, as needed to prevent sticking. 
2. Add remaining vegetable broth, the farro, and beans;  cook 3 to 4 minutes more or until hot.  
3. Season with salt and black pepper. 
4. Top with tomatoes, avocado and cilantro.  Serve with lime wedges and hot sauce, if desired.