Farro with Argula, Roasted Red Peppers & Parmesan - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Farro with Argula, Roasted Red Peppers & Parmesan



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    1 ¼ Cups Farro-available in the rice section of the market
    2 Tbsp. Extra Virgin Olive Oil
    1 Cup Onions-finely diced
    2 tsp. Garlic-sliced thinly
    4 Cups Chicken or Vegetable Broth or Water
    3 Cups Arugula or Spinach
    ½ Cup Roasted Red Peppers-1/2” diced
    ¼ Cup Parmesan Cheese-freshly grated
    To Taste Salt and Black Pepper

    • Place the farro in a bowl and add enough water to cover.
    • Let the grain soak for 30 minutes then drain thoroughly.
    • In a pot over medium heat add the olive oil and onions.
    •  Cook stirring for about 1 minute or until softened.
    • Add the garlic, cook 30 seconds.
    • Add the chicken broth, bring to a boil.
    • Add the drained farro and cook over medium heat uncovered for about 25 minutes or until the liquid is nearly evaporated.
    •  Stir in the arugula and cook just to wilt.
    • Stir in the roasted red peppers and the Parmesan cheese.
    • Season to taste with salt and black pepper. 
    Serves 4