Monday, April 29, 2013

Farro with chicken, mushrooms and spinach

Farro is my recent discovery. When I discovered it, I was both happy and sad. Happy because I loved it so much and sad because I couldn't believe I hadn't known of it before. Farro is such a great alternative to your regular "staple" side dishes like pasta, potatoes or rice. It's a whole grain, so it's really great for you and has a ton of health benefits: nutrients, vitamins, protein and fiber. It's as versatile as pasta, it basically tastes like anything you cook it with, and I love its nice kind-of-a-chewy texture. I have to say, of course, that it's a great food for kids, because it's easy to eat with a spoon or with their little hands as well, since the grains are not as tiny as rice is. Allie also loves the word itself: "farro", very fun to say. So if you haven't yet, it's a cool addition to your cooking repertoire. I've tried a couple ways to cook it, my favorite so far is with chicken and mushrooms. I buy quick-cooking farro, which is a bit more processed, but it's still healthy, delicious and very convenient and quick. In the kitchen I like things done quickly.



Farro with chicken and mushrooms

4 medium sized chicken thinghs
1 medium onion, chopped
1 bell pepper or Hungarian wax pepper, chopped
1,5 C mushrooms, chopped
2 C loosely packed fresh spinach
6 oz farro (I used quick cooing, it cooks for 10 minutes)
1/2 C dry white wine or chicken stock
salt and pepper to taste
parmesan cheese for serving

Boil some water in a pan (as much as you would for pasta), salt it and drop farro in there. Cook it accordingly to instructions.The kind I get cooks quickly, in about 10 minutes.


While farro is cooking, in a separate pan saute chicken, pepper and onions. Stir occasionally.


In meantime, prep your mushroom and add them into the pan once they are cleaned and chopped. Season with some salt and pepper. Cook for about 5 minutes.


Pour in the wine or chicken stock and cook for a bit longer to allow the alcohol to evaporate and create a nice sauce.



Mix in fresh spinach. I find that doing it in smaller portions works best.



By now your farro should be cooked. Use a colander to strain the water out of it.


Drain the water out and immediately transfer farro into your sauce and mix it all together.



Serve with some Parmesan cheese on top.



It's so easy, quick and delicious! 

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