Farro is one of my favorite grains. It's easy to cook and versatile.
I usually prepare it like risotto and toss in whatever fresh vegetables are in my kitchen.
Once in a while I'll add chicken, but that's not often. Typically I stick with grains,
lentils, nuts, veggies and fish. So, it's up to you, add what you like!
Farrotto With Chicken, Broccoli, Onion, Peas and Spinach
2 cups pearled farro
6 cups (approximately) broth-vegetable or chicken, your choice.
1 cup white wine (approximately-Plus a glass more to enjoy while cooking! I use Chardonnay or whatever is opened)
2 garlic cloves-thinly sliced
2 cups broccoli-chopped & sauteed
2 small onions-chopped
1 cup peas-steamed
1 cup spinach-steamed
1 cup sauteed chicken breast-cubed
Kosher Salt
Grated Parmesan
Olive Oil
Heat olive oil over medium high heat in a stainless steel pot. Add thinly sliced garlic and chopped onion, saute until translucent. Lower heat to medium and toss in farro, stir until coated with oil. Add broth 1 cup at a time, stirring until it absorbs and farro begins to soften. Stir in wine 1 cup at a time. I usually cook this for about 45 minutes in total. Once farro* is ready toss in vegetables and chicken. Top with parmesan and serve.
*Farro has a chewy consistency.
Remember, you can make this dish your own. If you don't like broccoli don't use it, if you love it use more. Experiment!
Enjoy and have a good week!
