Spanish Farro

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.

Penny Kazmier