TUNA****Spelt Farotto with Tuna and Artichokes - Rice Cooker

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Very good for both. Dan complimented the mix of flavours and liked the chewiness of the spelt.

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  • 3

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 3/4 cup spelt
  • 2 cups chicken broth
  • 4 oz. marinated artichoke hearts, drained and quartered, or artichoke antipasto
  • 2 small cans Rio Mare or Callipo tuna in olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoons fresh basil chiffonade (my portion only)
  • shaved Parmesan or pecorino cheese, to serve
  • Salt and pepper to taste

Preparation

Step 1

* Toast the spelt in a dry skillet for a few minutes, if desired. Soak the spelt in cold water in the rice cooker bowl for at least one hour.

* Add the spelt, olive oil and 2 cups of chicken broth to the rice cooker and set for one cycle at brown rice.

* When the cycle is complete, stir in the artichokes and another 1/4 cup of chicken broth if necessary. Let rest on keep warm for about 1/2 hour.

* Stir in the tuna, parsley and salt and pepper to taste and set for keep warm until ready to serve. Leave the tuna a little chunky - Callipo tuna is a good choice for this as it's firmer than Cloverleaf.

* The entire thing takes about 3 hours, not including soaking the spelt, so it's not a good last-minute choice.

* Serve topped with parmesan curls, fresh basil for me and with a lemon wedge on the side.

Nutrition Facts - 3 Servings

Calories 400.7
Total Fat 16.4 g
Saturated Fat 3.3 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.3 g
Cholesterol 28.3 mg
Sodium 971.2 mg
Potassium 248.7 mg
Total Carbohydrate 40.1 g
Dietary Fiber 7.1 g
Sugars 0.0 g
Protein 20.1 g

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