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posted: 10/30/2013 6:08 AM

Spanish Farro

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  • 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?

       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

˝ large onion, diced

˝ red bell pepper, diced

1 clove garlic, pressed

1 cup farro

1 can (10 ounces) diced tomatoes with green chilies, drained, juice reserved

2˝ 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.

Penny Kazmier

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