- 3
Ingredients
- 3/4 cup farro or spelt (6 ounces)
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 126 grams hot or mild dry Spanish chorizo, very thinly sliced (1/2 PC sausage)
- 1 medium shallot, minced
- 2 cloves garlic, thinly sliced
- 1/4 cup minced celery
- 1/4 - 1/2 cup chicken stock
- 2 ounces feta cheese, crumbled or thinly sliced
- 2 tbsp. chopped dill
Preparation
Step 1
*Soak* spelt in rice cooker bowl in cool water for at least one hour. *Drain*, add fresh water and a pinch of salt and cook one cycle at brown rice setting. Set the timer for 1 hour and test for texture. *Drain* and set aside.
*In* a large, deep skillet, heat the olive oil. *Add* the chorizo and cook over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes. *Add* the shallots and celery and cook, stirring, until softened, about 4 minutes. *Stir* in the drained farro and a splash of chicken stock and cook, stirring, until most of the stock is absorbed, about 3 minutes. *Season* lightly with salt. *Transfer* to shallow bowls, scatter the feta and dill on top and serve with a lemon wedge on the side.
For leftovers, try mixing about 1/4 cup 2% greek yogurt with a pinch of salt and the juice of a wedge of lemon and serving that over top of the rewarmed faro (leaving out the feta) Drizzle with best extra virgin olive oil.
Nutrition Facts - 3 Servings
Amount Per Serving
Calories 384.3
Total Fat 14.1 g
Saturated Fat 4.9 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.3 g
Cholesterol 39.5 mg
Sodium 743.9 mg
Potassium 152.6 mg
Total Carbohydrate 40.3 g
Dietary Fiber 7.4 g
Sugars 0.7 g
Protein 22.3 g