Two of my favorite cooking ingredients are sundried tomatoes packed in olive oil and pearled farro. Farro is an ancient whole grain in the wheat family, usually emmer, which has not been hybridized or genetically modified. This dish utilizes both sundried tomatoes and farro, plus spinach and arugula for a bit of color and a healthy dose of leafy greens. Real Parmigiano Reggiano adds a balance of salty and nutty flavors. Farrotto is the term used for farro when it is cooked like risotto. This recipe was adapted from https://cravingsomethinghealthy.com/one-pan-farro-with-sundried-tomatoes-and-arugula/.

Ingredients

• 1 tablespoon olive oil or avocado oil
• 1 small onion, chopped
• 1/4 cup julienne sundried tomatoes packed in oil, drained
• 2 medium garlic cloves, minced
• 1 1/4 cups uncooked farro
• 1/4 cup white wine, optional but preferred
• 3 cups low sodium chicken stock
• 2-3 cups loosely packed arugula and spinach
• 4-5 large fresh basil leaves, sliced thin
• 1/8 teaspoon Kosher or sea salt
• 1/3 cup freshly grated Parmigiano Reggiano

Instructions

1. Heat oil in large sauté pan, and sauté onions for about 5 minutes on medium-high heat until softened.
2. Add sundried tomatoes and garlic, and sauté for another minute. Add the farro and sauté for about 30 seconds to toast the farro.
3. Add the wine if using, and stir until the liquid is absorbed.
4. Add about 2 1/4 cups of the chicken stock to the pan. Stir to combine and bring the mixture to a boil.
5. Reduce heat to low, cover, and let the farrotto simmer for 30 minutes or until farro is tender.
6. For a creamy farrotto, add extra liquid as needed, about 1/4 cup at a time until the grains are cooked to the desired consistency. This should take about 10 more minutes.
7. Stir in arugula and spinach and let them wilt.
8. Add the fresh basil and stir to combine.
9. Add freshly grated Parmigiano Reggiano and stir. Taste and season with salt.
10. Serve with additional Parmigiano Reggiano if desired.