Whole Grains for Busy People by Lorna Sass

Author:Lorna Sass [Sass, Lorna]
Language: eng
Format: epub
ISBN: 978-0-7704-3536-3
Publisher: Crown Publishing Group
Published: 2013-12-10T16:00:00+00:00

farro with broccoli rabe and prosciutto

Farro, an ancient cousin to wheat, is much beloved by Italians for good reason: It cooks quickly and is quite versatile. An added boon is that farro doesn’t get hard (the way rice does) when refrigerated, so leftovers can easily be served as a room-temperature salad.

SERVES 4 TO 6

2 tablespoons olive oil

1 tablespoon minced dried onion

1 teaspoon dried Italian seasoning blend

1 teaspoon granulated garlic

¼ teaspoon crushed red pepper flakes

1¼ cups semi-pearled farro

2 cups low-sodium chicken broth

1 large bunch broccoli rabe (about 1 pound)

4 ounces thinly sliced prosciutto, chopped

Salt and freshly ground black pepper

1 to 2 teaspoons balsamic vinegar, to taste (optional)

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