Lemon Tarragon Tilapia with Chard, Mushrooms, and Farro

Total prep/cook time: ~25 minutes. Serves 4.

Ingredients:

• 8 oz sliced mushrooms (white or crimini)
• 1 large bunch fresh Swiss chard or rainbow chard
• 1.5 cups dry semi‐pearled farro
• 4 (4 oz) fillets tilapia (halibut or other fish‐your choice)
• 3‐4 tbsp Briannas Lively Lemon Tarragon Dressing
• 1 tbsp extra virgin olive oil
• Pepper to taste 

Directions:

1. Measure farro out into a colander and rinse. Add to a medium pot along with 4 cups of water. Bring to a boil, cover and reduce heat to simmer. Simmer 20 minutes, check and remove from heat when done (for chewier farro, cook 15‐20 min; for more tender farro, cook up to 40 min). If there is excess water, drain. 
2. While farro is cooking, rinse chard thoroughly. Roughly chop both leaves and stalks into 1” wide strips. 
3. Heat oil over medium‐high heat in a large pan. Add mushrooms and chard stems and cook, stirring often, until mushrooms begin to soften, about 3 min. Stir in chard leaves and cook, stirring, until chard wilts, less than 3 min. Season with pepper, if desired. 
4. Once chard has wilted, add about 3/4 cup water, cover and simmer over low heat for 3 min, or until chard is tender. Uncover, stir, check doneness of mushrooms and chard stalks. Remove from heat, drain excess water if necessary. 
5. Heat a pan with non‐stick spray on medium and cook fish approx. 5 min each side (if frozen fish, thaw first). Pepper each side, if desired. 
6. Combine farro, chard, and mushrooms and coat with lemon tarragon dressing to taste. Serve on plates, top with fish, and enjoy! 

Did you know?
Also known as “the ancient grain,” farro is the Italian name for an ancient strain of hard wheat from the Fertile Crescent in western Asia. Farro comes in pearled and semi‐pearled forms; opt for semi‐pearled as it has more of the fiber‐ and nutrient‐rich bran intact. Farro is a favorite in Italy, and more recently in North America and other European countries, for its roasted, nutty flavor and distinctive chewy texture. With a higher fiber and protein content than common wheat, farro is also rich in magnesium and B vitamins.

Nutrition Information (per 1 serving):

Total calories: 446 cal
Total fat: 7 g
Saturated fat: 1.5 g

Sodium: 341 mg
Total carbohydrates: 58 g
Dietary fiber: 9 g

Protein: 37 g