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posted: 9/18/2013 6:04 AM

Farro Italiano in the style of Risotto with Grape Reduction Farro Spinach Salad

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  • Carrie Shawala cooked farro like risotto, topped it with canned salmon and paired it with a sauteed grape salad.

       Carrie Shawala cooked farro like risotto, topped it with canned salmon and paired it with a sauteed grape salad.
    Mark Black | Staff Photographer

 

3 tablespoons extra-virgin olive oil

4 large cloves garlic, sliced

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1 small yellow onion, diced

1 large red pepper, diced

1 cup farro rinsed

1 can (11.5 ounces) low sodium V8

1 can (11.5 ounces) vegetable broth

1 ounce water

1 can (6 ounces) pink salmon, boneless and skinless, drained

1 can (7.5 ounces) red salmon, will need to de-bone and skin, drained

Sea salt

Pepper

Parmesan cheese, for garnish

Heat a large sauté pan over medium heat. Add 3 tablespoons of extra-virgin olive oil, sliced garlic, diced onion and diced red pepper, then season with salt and pepper; lightly brown.

Add rinsed farro and lightly brown. Add the V8, vegetable broth and water; cover, reduce to medium-low heat. Check every 5 minutes to stir. Add more liquid as needed. Cook until farro is al dente (this will take about 30 minutes).

In a small sauté pan, heat the salmon until all excess liquid is cooked out.

Plate serving of farro with salmon on top. Finish with parmesan cheese.

Serves four.

Cook's note: When cooking in a risotto-style, it is important to not let the farro dry-out. If it becomes sticky in texture, more liquid will be needed.

Carrie Shawala

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