A surprisingly easy to make and very fulfilling dish made with vegetables, greens, and farro. Perfect for a summer meal, or a side dish at a cookout.
Prep Time: 35 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 6 ounces farro (by weight, 150 g), in whole grains
- 4 zucchini
- 4 carrots
- 4 medium-sized potatoes
- 1/4 pound (100 g) string beans
- 1/2 pound (225 g) freshly shelled cannellini beans (or other fresh beans)
- Whatever other greens strike your fancy
- 1/4 pound (100 g) pancetta, diced
- 3 cloves garlic, crushed
- 1/2 a shredded hot pepper or more to taste (go easy)
- Olive oil
- Salt
Preparation:
Prepare the farro: Wash it well, picking out impurities such as bits of chaff, pebbles, or bad grains, and soak it for at least 8 hours. Then boil it for about two hours, and let it sit for at least an hour in the water it cooked in. Chop all the vegetables into bite-sized pieces and boil or steam them, then drain the farro and combine it with the vegetables in a bowl.
Heat 1/4 cup of olive oil in a skillet and sauté the diced pancetta, crushed garlic and hot pepper. When the mixture has colored, add 1 tablespoon of water, and stir the mixture into the farro bowl. Serve hot; this works well as a one-course meal or as an accompaniment to grilled meats. It will also work well as picnic food, though you will want to serve it cool at this point.
Heat 1/4 cup of olive oil in a skillet and sauté the diced pancetta, crushed garlic and hot pepper. When the mixture has colored, add 1 tablespoon of water, and stir the mixture into the farro bowl. Serve hot; this works well as a one-course meal or as an accompaniment to grilled meats. It will also work well as picnic food, though you will want to serve it cool at this point.
