Farro with Tomatoes, Spinach & Bacon

• 1 tsp extra-virgin olive oil
• 1/2 cup chopped onions
• 2 slices turkey or chicken bacon, chopped (1.8oz/52g)
• 2 cloves garlic, minced
• 3/4 cup chopped Gigi Brand whole peeled plum tomatoes, drained and chopped
• 1 cup semi-pearled Pantanella farro (spelt) grains
• 1/4 cup white wine
• 1 1/4 cup reduced-sodium chicken or vegetable broth
• 1 cup packed fresh baby spinach leaves torn
• 2 tbsp chopped fresh basil
• Pinch dried oregano
• Sea salt and freshly ground black pepper to taste
• Chopped fresh parsley for serving
• Freshly grated Parmigiano-Reggiano cheese for serving

In a medium pot, heat olive oil over medium-high heat.  Add onions, bacon and garlic and stir continuously until onions are softened, about 2 minutes.  Stir in tomatoes and farro and stir until well coated.

Add remaining ingredients, except parsley and grated cheese, and combine well.  Reduce heat to a medium-low, cover and let simmer for about 25 minutes, stirring occasionally.  Serve hot with fresh parsely and a sprinkle of freshly grated cheese.

Farro contains more fibre than any other healthy grain, including brown rice, barley and quinoa.  It’s also considered a complex carbohydrate that not only breaks down slowly but also stimulates the immune system.  Even though this dish gets a boost of protein from the bacon, farro on its own also boasts an excellent source of protein.