Delicious Living
  • 4 ounces pancetta or bacon, chopped
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 3 cloves garlic, chopped
  • 2 cups farro (hulled spelt berries), washed
  • 3 1/4 cups low-sodium chicken broth
  • 1/2 cup Madeira wine
  • 3 tablespoons chopped fresh sage
  • 3 tablespoons chopped fresh rosemary
  • 3 sprigs fresh thyme
  • 3 sprigs fresh marjoram
  • 2 dried bay leaves
  • Salt and pepper (to taste)

Baked Farro with Pancetta and Herbs

Jeff Jackson | Delicious Living
  • Serves: 8 people
  • Calories per serving: 214

Farro (hulled spelt berries), an ancient, nutty grain, makes a delicious side dish. Look for it in specialty markets, Italian groceries, and well-stocked bulk bins. No need to remove small herb leaves from stems; they’ll fall off during cooking.

  1. Preheat oven to 325°. Over medium-high heat, sauté pancetta or bacon until crisp in a medium ovenproof saucepan with a lid. Pour off all but 1 teaspoon fat. Reduce heat to medium-low; add onion, carrot, celery, and garlic and cook until tender, about 5 minutes. Add all remaining ingredients and bring to a boil. Cover, transfer to oven, and bake for 1 1/2 hours, until most of the liquid is absorbed and faro is tender. Remove herb stems and bay leaves before serving.

PER SERVING: 214 cal, 6g fat, 2g sat fat, 14mg chol, 9g protein, 32g carb, 4g fiber, 404mg sodium

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