- Photos (1)
2011 Cook of the Year Penny Kazmier wasn't afraid to put her competitive cooking skills to the test. How do you think her Salmon Quesadillas with Grape Salsa and Spanish Farro stack up against the 2013 contestants?
Mark Welsh | Staff Photographer
1 tablespoon olive oil
2 ounces spaghetti, broken into 1- to 2-inch pieces
½ large onion, diced
½ red bell pepper, diced
1 clove garlic, pressed
1 cup farro
1 can (10 ounces) diced tomatoes with green chilies, drained, juice reserved
2½ cups chicken stock
2 tablespoons chopped cilantro
Salt and pepper
Heat oil in large saucepan. Add broken spaghetti and onion; sauté until pasta has browned. Add red bell pepper, garlic and farro; sauté 2 minutes.
Place reserved juice from tomatoes in 3 cup measuring cup and add enough chicken stock to equal 3 cups. Stir into farro mixture, cover and bring to a boil over high heat. Reduce to medium-low heat and simmer until farro is tender, 15-20 minutes. Drain excess liquid and add tomatoes, stirring to combine. Salt and pepper to taste. Place in serving bowl and top with chopped cilantro.
Serves six to eight.
Cook's note: If you prefer your Spanish Farro less spicy simply use regular diced canned tomatoes without chilies.
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close