Farro with Tomatoes, Spinach & Bacon

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 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.