advertisement

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

3 tablespoons extra-virgin olive oil

4 large cloves garlic, sliced

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

Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.