Warm Farro with Wilted Baby Spinach and Crispy Pancetta

Warm Farro with Wilted Baby Spinach and Crispy Pancetta

Meet my new discovery, Farro.   Well, it’s not really a “new” discovery, I’ve just finally figured out how to cook with it.  Farro is one of those new again ancient grains to gain popularity in the mainstream food arena.  A grain that feels and cooks much like brown rice or barley, but  more complex and stubborn.  As you can tell I’ve wrestled with perfecting the cooking of this little grain.

Ingredients

  • Meet my new discovery, Farro.   Well, it’s not really a “new” discovery, I’ve just finally figured out how to cook with it.  Farro is one of those new again ancient grains to gain popularity in the mainstream food arena.  A grain that feels and cooks much like brown rice or barley, but  more complex and stubborn.  As you can tell I’ve wrestled with perfecting the cooking of this little grain.
  • Ok, so now you know what farro is, let me tell you how I cook it.  I’ve experimented with several methods and the method I’ve had the most luck with is simply boiling in water for a recommended amount of time, taking it off the heat, and letting it sit for a while to soften.  When the grains have popped open and become soft, that’s when I think farro tastes and feels the best.
  • I’d really like to tell you it was my culinary brilliance that figured out my favorite method for preparing farro, but honestly, it was because I had to quickly take the pot of farro off the heat so I could leave my house.  I’d lost track of time experimenting with recipes and forgot I had to pick up my daughter from school!   The farro was just going to have to wait and I’d deal with the disaster when I got home.  To my surprise it wasn’t a disaster at all, it was a delicious discovery.  I love when that happens!
  • If you can’t find farro where you live, here is a link to our local Emmer Farro grower, Bluebird Grain Farms.  They will ship right to your door!  http://www.bluebirdgrainfarms.com/index.html
  • Ingredients
  • 2 cups Emmer Farro (whole grain, if using cracked farro cut the cook time in half, or follow cooking instructions on the package)
  • 4 1/2 cups water or veggie or chicken broth
  • 8 oz – organic baby spinach ( or more, depending on how much you like spinach!)
  • 8 – 10 slices pancetta (basically it’s Italian bacon)
  • 1 small onion, halved and thin sliced
  • 2 cloves garlic, minced
  • Butter
  • Olive oil
  • Salt and pepper
  • Chopped fresh Italian parsley (for garnish, optional)
Read the whole recipe on Karista's Kitchen