It’s nearly mid-August and we’ve been blessed to have several warm, breezy evenings to dine al fresco on the garden patio. Of course, summer dinners include something grilled most of the time, and I always like to try out new side dishes to keep things interesting! This Creamy Parmesan & Spinach Farro is an delicious and satisfying side that will make you feel as if you’re dining at a lovely Mediterranean seaside café.
I discovered Farro a few years ago, and fell in love with this healthy grain that is easy to prepare and can be adapted into any recipe that typically calls for rice. (check out my Stuffed Pepper Soup Recipe). Farro is an ancient whole grain, that has a nutty, chewy texture similar to barley, even when cooked though-it doesn’t get too soft or mushy! Farro is also cholesterol-free and nearly fat-free, making it a heart-healthy choice, and it’s also a good source of iron and very high in fiber.
For you risotto fans out there, you will find that farro is much easier to prepare, in that once it comes to a boil, you simply turn down the heat, cover it and let it do it’s own thing!
For this recipe I use fresh baby spinach, but feel free to substitute or add some grilled or steamed Asparagus, Broccoli or even some nice Portobello or Shiitake Mushrooms. And, don’t forget the lemon zest, which adds a nice brightness to this otherwise rich and creamy side!
INGREDIENTS
- 1 Cup Dry Farro
- 3 Cups Chicken Stock
- 2 Tbs Cream or Half & Half (or Fat-free Half & Half)
- 1/4-1/3 Cup Grated/Shaved Parmesan Cheese
- 2 Cups Raw Baby Spinach
- Lemon Zest
- dash of love
PREPARATION
- In a 1 qt sauce pot add farro and chicken stock, bring to a boil, stir, then turn heat down to low and simmer covered for 30 minutes until most of the broth is absorbed
- Remove pot from heat and add cream and parmesan and stir until the cheese is melted and the mixture is creamy
- add baby spinach and lemon zest and stir to combine
- serve topped with lemon zest and extra parmesan
- enjoy!
Makes about 3 cups, or 6 (1/2 cup) servings
