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 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.


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.