Meniere’s Recipe: Farro with roasted onions, garlic and tomatoes

Part 1: Roasted Vegetables
Prepare, in a roasting pan:
1 pound (1/2 kilo) of small pickling-size onions, or larger ones cut in quarters,
Two handfuls of small tomatoes – cherry size of bigger. Use 1/2 small tree-tomatoes or chunks of tomatoes if you don’t have small ones.
1 large head of garlic, peeled and separated into cloves (or the equivalent in bought, peeled cloves if you don’t want to do the peeling work)
Other roastable vegetables like butternut, mushrooms etc if you like.
1/3 cup olive oil.

Roast for 3/4 hour to 1 hour at 400 degrees. The garlic does not give you garlic breath or taste “garlicky” after this much cooking. It’s just delicious.

Part 2: Farro
1 x 14 oz packet of Farro (an ancient grain form of wheat)
4.5 cups of water
1/8 cup lime juice
1 tablespoon of olive oil

In a pot, cook a packet of farro.
You cook this like rice – bring it to the boil, then simmer until cooked (about 20 mins).
I add lime juice to replace the salt, and some olive oil.
Don’t overcook it. As soon as it is cooked, take it off the heat. If there is too much water, it can be strained off.

Part 3: Cheese and herbs
Cut slices of very low sodium mozzarella (I get one which has 30 mg sodium per 30 mg cheese)
Chopped fresh herbs – e.g. basil and cilantro.

Dish the farro onto a large serving dish.
Spoon the roasted vegetables over the farro.
Put slices of cheese around the edges.
Sprinkle chopped fresh herbs over the whole dish.
Serve and please your Meniere’s sufferer.

Leftovers will make good follow-up meals.