Lemony Farro Pilaf with Spinach
Farro (also called Emmer) is a form of wheat. In fact, it’s believed to be one of the first cereal crops ever cultivated. It has a pleasantly nutty flavor and a chewy texture that makes it a welcome alternative side dish to some of the more common grains. It’s notoriously time-consuming to prepare (requiring an overnight soak and then a good 40 minutes simmering on the stove. Enter quick-cooking farro (I got mine at Trader Joe’s, http://www.traderjoes.com/fearless-flyer/article.asp?article_id=928 but other well-stocked supermarkets might also have a version. These par-cooked versions allow you to make delicious farro dishes in a fraction of the time it normally takes. Leftovers of this dish makes a great cold salad, especially if you mix up a simple vinaigrette to stir into it.
Cooking Equipment Needed: Chef’s knife (one to try), cutting board, medium saucepan with lid, wooden spoon, measuring cups, measuring spoons
See Also
Garlic-Parmesan Roasted Carrots
Cilantro Couscous
Mashed Sweet Potatoes with Honey and Ginger
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