Farro with Braised Greens & Pistachios

by Leslie Stauffer on February 10, 2012

A New Twist for Farro Grain


*½ cup Farro Perlato

*3 ½ tablespoons Pennsylvania Macaroni Co. Extra Virgin Olive Oil

*1 clove garlic,  peeled and sliced thin

*1 small yellow onion, peeled and sliced thin (about 1 1/2 cups)

*1 teaspoon Marash or Aleppo Pepper (or Paprika)

*1 ½ preserved lemons, flesh scooped out, skin cut into thin strips (or 1 whole lemon cut into thin rounds)

*1 ½- 2 bunches Swiss chard, stems removed, leaves washed and cut into ½ strips

*Salt, to taste

*Fresh lemon juice, to taste

*½ cup Penn Mac’s Pistachio Nuts, toasted and roughly chopped

*1/3 cup Penn Mac’s Fresh Ricotta

*Pomegranate syrup, for drizzling

Cooking and Preparing:

1. Fill medium pot with water and bring it to an aggressive boil. Season water with salt and add farro. Boil until tender, 15-20 minutes. Strain and toss to dry.

2. While farro cooks, set a wide pot that has a fitted lid over medium-low heat (keep lid nearby). Swirl in 3 tablespoon Penn Macs oil. Once warm, add garlic, onion, pepper and lemon peel. Once onion is translucent, after 7-10 minutes, stir in chard. Cover and cook until greens wilt, about 5 minutes. Uncover and cook, stirring often, until greens are soft and lightly coated in pan juice, about 12 minutes. Season with salt and lemon juice, to taste.

3. In a medium bowl, season farro with ½ tablespoon oil and pinch of salt. Stir Penn Macs pistachios into grains. To serve, top grains with greens. Garnish with a dollop of Penn Mac’s Ricotta and drizzle of pomegranate syrup.

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