Courtesy of Fina Scroppo, author of "The Healthy Italian"
- 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 continuosly 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.
HIGH IN FIBRE
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.