1 tablespoon water
1 tablespoon brown sugar
1 tablespoon of white balsamic vinegar
20 red grapes, halved
20 green grapes, halved
20 black grapes, halved
1/3 cup farro, rinsed
1 cup of water
1 bag (9 ounces) of fresh spinach
In a medium sauce pan add the water, sugar, balsamic vinegar. Heat to blend over medium; add the grapes.
Continue to cook on medium heat, stir frequently. Once the grapes have completely softened and there is a thick sauce formed, remove from heat.
While preparing grape reduction, bring farro to boil in small sauce pan. Once boiled, lower heat and cook for about 15 minutes, or until water is absorbed.
Plate spinach leaves next to the Farro Italiano. Sprinkle leaves with sea salt.
Drizzle leaves with the grape reduction and sprinkle plain farro on top. Bon appétit!
Cook's note: The grape reduction and plain farro will need to be started while making the Farro Italiano.
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