Rachael Ray Greek Farro Bowls Recipe

Keto Friendliness Gauge

Net Carbs are 7% of calories per serving, at 17g per serving. This food is keto-friendly.

How keto-friendly is Rachael Ray Greek Farro Bowls? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Rachael Ray Greek Farro Bowls Recipe

  • Net Carbs are 7% of calories per serving, at 17g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Rachael Ray Greek Farro Bowls Recipe Nutrition Label

Nutrition Facts

Serving Size: 12 servings   ( 163 g )
Amount Per Serving
Calories: 255
Total Fat: 17g
Saturated Fat: 6g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 9g
Trans Fat: 0g
Cholesterol: 25mg
Sodium: 435mg
Total Carbohydrates: 21g
Dietary Fiber: 4g
Sugar: 7g
Protein: 8g
Calcium: 204mg Iron: 3mg
Potassium: 303mg Vitamin A: 91mcg
Vitamin C: 36mg Vitamin D: 0mcg

Ingredients

  • Zest and juice of 2 lemons
  • 2 large cloves garlic, grated or pasted
  • 2 tablespoons fresh oregano, finely chopped or 1 teaspoon dried oregano
  • 1 small fresh red chili, finely chopped or 1 teaspoon red chili flakes
  • 2 tablespoons white wine vinegar
  • 2 tablespoons honey
  • 1/2 cup EVOO – Extra Virgin Olive Oil
  • 1 cup pearled farro
  • Salt
  • 1/2 seedless cucumber, chopped
  • 2 vine tomatoes, chopped
  • 4 scallions, both whites and greens thinly sliced on a bias
  • 1 small red onion, chopped
  • 1 cubanelle pepper, seeded and chopped
  • 1 red field pepper, seeded and chopped
  • 1 loosely packed cup mint, chopped
  • 1 loosely packed cup parsley tops, chopped
  • 3/4 cup walnuts, toasted and coarsely chopped
  • 3/4 pound Greek feta, drained and crumbled
  • 1 cup pitted Kalamata olives, coarsely chopped
  • 8 to 10 drained pepperoncini, sliced
  • Pepper

Instructions

Visit Rachael Ray's website to view the recipe instructions. (Via Edamam)