Farro with chicken and mushrooms4 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.
It's so easy, quick and delicious!