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FARRO WITH GATHERED GREENS AND BEANS : Submitted by: Source: Joyce Goldstein, as presented at the 2013 Healthy Kitchens, Healthy Lives conference. | Date Added: 6 Apr 2013
Listed in: Vegetables To Try
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Farro is an ancient grain and you can find it at specialty food markets but I did not have any so I used wheat berries instead and I am certain you could use brown rice too.
Yield: 8 portions

1 pound Assorted bitter greens such as:
chicory, frisée, borage,
lettuces etc., well washed
Olive oil 3 Tbsp.
Onion, chopped 1 ea.
Garlic cloves, minced 2 ea.
Farro, about 3 cups 1 lb.
Dry white wine ½ cup
Cooked white beans, 1 cup
chickpeas or lentils
Parsley, chopped ¼ cup
Sun-dried tomatoes,
coarsely chopped 3-4 ea. or about half of a 7 ounce jar
Hot pepper a pinch
Pecorino cheese, grated

Cooking Instructions

1. Warm the olive oil in a large sauté pan over medium heat and cook the onion and garlic until pale gold. Add farro and mix well with the onion. Add the white wine, let it bubble up, and gradually start adding the cooking liquids, about a cup at a time. Each time the liquid is absorbed, add more.
2. While the farro cooks bring a large pot of salted water to a boil. Cook the well-washed greens until tender. Remove the greens with a slotted spoon and set aside. Save the cooking liquid to cook the farro. You will want about 10 cups of cooking liquid.
3. Chop the cooked greens coarsely.
4. When the farro is almost cooked, after 15 to 20 minutes, stir in the cooked greens, the cooked beans, the parsley, sun-dried tomatoes, and hot pepper. Cook a few minutes longer, adding liquid for the creaminess you desire.
6. Season to taste with salt and pepper and serve, passing the Pecorino cheese on the side.

Note: This recipe is from the Locanda dell’Arte in Citta Sant’Angelo in the Abruzzo Misticanza.

Published with permission of the author. All rights reserved.
Nutrition Information (per portion/serving, analyzed with ½ teaspoon added salt, and ½ cup pecorino cheese) HEALTHY KITCHENS, HEALTHY LIVES 12 THE CULINARY INSTITUTE OF AMERICA MARCH 2013
Calories: 371 ⁄ Protein: 14 g ⁄ Carbohydrate: 61 g ⁄ Fiber: 12 g
Saturated fat: 1.5 g ⁄ Polyunsaturated fat: 1 g ⁄ Monounsaturated fat: 4.5 g
Trans fat: 0 g ⁄ Cholesterol: 4 mg ⁄ Sodium: 219 mg / Potassium: 332 mg
*This recipe meets all HKHL Recipe Nutrition Goals for a lunch or dinner entree.

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