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.
Baked Farro with Pancetta and Herbs
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Ingredients
- 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
Instructions
- 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.
Recipe Notes
Nutrition Facts
Baked Farro with Pancetta and Herbs
Amount Per Serving
Calories 214
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 2g
10%
Cholesterol 14mg
5%
Sodium 404mg
17%
Total Carbohydrates 32g
11%
Dietary Fiber 4g
16%
Protein 9g
18%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 214 cal, 6g fat, 2g sat fat, 14mg chol, 9g protein, 32g carb, 4g fiber, 404mg sodium
