Farro Frenzy!


I first discovered farro at True Food Kitchen (one of my favorite restaurants!) when it came with the delicious roasted chicken dish I ordered. I was blown away with how tasty it was and yet I had never even heard of — excuse me, waiter, how do you pronounce it? — FAHR/roh! Once you get the hang of saying it, you can put some of the Italian accentuation back into it because it is indeed an Italian grain (and the oldest cultivated grain in the world). And it’s a godsend in my book because it’s delightfully chewy, super versatile and easy to make. You can do so much with this antioxidant-filled whole grain (it has gluten but has weaker levels than wheat, making it easier to digest) since the grain absorbs flavors really well. So this was my attempt at recreating one of my favorite side dishes at True Food Kitchen and, as a meal, it turned out super yummy! Here’s my recipe:


Chicken Stock

Dried Cranberries (a handful)

Spinach (a handful)

Pine Nuts (walnuts work too)

Combine one part farro and three parts chicken stock in a pot and bring to a boil. Bring the heat down to low and toss in your dried cranberries. Let it simmer for 15 minutes and you’ll see the cranberries plump back up. Once the stock has almost been absorbed, add your spinach and let it wilt for a minute or so. Dish it up and sprinkle some chopped pine nuts on top. And presto! You’ve got yourself a healthy and tasty meal.







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