RCP-133 — Vegan farro bowl

Station: cold. Yields 4 serving. Plate cost: $2.33 per portion.

Procedure

How the line cook should execute this recipe.

Toasted farro, roasted vegetables, lemon-tahini dressing, pomegranate.

Ingredients (5)

Quantities scale to the recipe yield. Substitution column documents what the chef permits.

Code	Ingredient	Qty	Unit	Substitution
ING-farro	Farro	320	g	—
ING-eggplant	Eggplant	0.6	lb	—
ING-zucchini	Zucchini	0.6	lb	—
ING-tahini	Tahini	60	g	—
ING-pomegranate	Pomegranate seed	2	oz	—

Linked menu items (1)

Where this recipe appears on the menu — plate cost feeds margin calculations.

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