Fonio is considered to be a nutritional powerhouse and provides a ton of nutrients.
Fonio is a good source of B vitamins, including thiamine, riboflavin, and niacin, which are necessary for the growth, development, and function of cells, as well as energy production.
The United Nations Food and Agriculture Organization (FAO) suggests that fonio has the highest calcium content of all grains. So, if you don’t consume dairy, such as vegans or individuals with lactose intolerance, this might be a great choice.
Fonio also provides iron, copper, zinc, and magnesium.
Fonio is eaten in its entirety and therefore considered a whole grain.
Whole grains may aid weight management and gut health. They’re also associated with a plethora of health benefits, including a reduced risk of type 2 diabetes, heart disease, and colorectal, pancreatic, and stomach cancer.
So, after knowing how great this grain is, I immediately went into the kitchen to begin working with it. So easy to prepare and so very versatile. I always have a whole grain side dish with dinner. It is just one of those “healthy” things to do so trying a new grain worked beautifully into my routine. I found fonio is easy to cook, delicious to eat and my family loved it.
If you like this, be sure to try my Fonio and Walnut Stuffed Mushrooms too. Want to try this amazing grain? Order Shipetaukin Quick Fonio here.
Looking for other side dishes? Try some of my favorite recipes:
Roasted Crispy Garlic Potatoes
Fig, Almond & Mint Quinoa Salad with Lemon Honey Vinaigrette
Fonio with Pistachios and Apricots
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 Cup Red onion, chopped
- 1/4 Cup Lemon juice
- 1 1/3 Cups Shipetaukin Quick Fonio
- 2-2/3 Cups Low sodium chicken or vegetable stock
- 2 Tbsp. Extra virgin olive oil, divided
- 1 Tsp. Kosher salt, plus more to taste
- 1/2 Cup Shelled pistachios
- 10 Dried apricots, chopped
- 1/3 Cup Parsley, chopped
Instructions
- Place the chopped onion in a small bowl. Pour the lemon juice over the onions, set aside and let the onions soak in the lemon juice for about 5 minutes
- Toast the pistachios in a small pan on medium-high heat until lightly browned and fragrant. Put in a small bowl to cool.
- Put 2 and 2/3 cups of stock in a large saucepan and bring to a boil. Add one tablespoon of olive oil and one teaspoon of salt to the water. Once the salt dissolves, stir in the folio. Briefly return to a boil. Cover and remove from the heat. Let the fonio sit covered for 5-6 minutes.
- Fluff the fonio with a fork. Stir in the pistachios, chopped apricots and parsley. Stir in the red onion and lemon juice. Add one more tablespoon of olive oil, stir well and add salt to taste. Serve warm or at room temperature as a side dish or salad.
