If you're expecting to see creamy Italian rice in this dish, you'll be surprised. Despite the name, it's the farro that takes center stage.

Farro is an ancient grain that can be found in many grocery stores in the Upstate. For this dish, the farro is cooked like risotto … but it packs a much richer flavor than its rice cousin.

One of our chefs, Olin Cobb, said that when it is cooked this way, the Italians call it farrotto. You'll call it delicious.

Makes 6 servings; portion size 1-1/2 cup.

Ingredients

2 quarts vegetable broth (preferably homemade with no salt added)
2 cups farro grain, dry
1 tablespoon less sodium soy sauce
2 tablespoons olive oil
4 ounces fresh leeks, sliced
2 tablespoons minced garlic cloves, fresh
1 cup dry white wine
12 ounces Swiss chard, chopped, tough stems removed
1 cup green peas, frozen
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon orange peel, fresh, grated
2 tablespoons fresh parmesan cheese, shredded

Preparation

1. Cook farro in prepared vegetable broth, like pasta, until done. Strain and cool farro and reserve 1 cup broth for finishing. Season the reserved broth with soy sauce. Set aside.
2. Heat olive oil into a large pan and add leeks. Sauté over medium high heat for 4 minutes, then add the garlic for a minute.
3. Add the cooked farro and saute another 2 minutes. Add white wine and reduce by half. Add Swiss chard and peas, stir and cook until chard is wilted.
4. Season with salt and freshly ground black pepper. Pour in the finishing broth and stir.  Should be a little soupy.
5. Garnish each serving with 1/2 teaspoon of freshly grated orange zest and 1 teaspoon of parmesan cheese.

Chef's Notes:  Other whole grains, such as barley, will work nicely in this recipe.

Nutrition Information:  Calories (kcal) 340, Protein 13 grams, Carbohydrate 55 grams, Total Fat 5 grams, Sodium 570 mg, Saturated Fat 1 gram, Dietary Fiber 7 grams.

Recipe Courtesy of Morrison Healthcare