Baked Faro with Pancetta and Herbs

PER SERVING: 214 cal, 6g fat, 2g sat fat, 14mg chol, 9g protein, 32g carb, 4g fiber, 404mg sodium

Photo by Mishell R.
Adapted from deliciousliving.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from deliciousliving.com

Ingredients

  • 4

    ounces pancetta or bacon, chopped

  • 1

    cup finely chopped onion

  • 1/2

    cup finely chopped carrot

  • 1/2

    cup finely chopped celery

  • 3

    cloves garlic, chopped

  • 2

    cups faro (hulled spelt berries), washed

  • 3 1/4

    cups low-sodium chicken broth

  • 1/2

    cup Madeira wine

  • 3

    tablespoons chopped fresh sage

  • 3

    tablespoons chopped fresh rosemary

  • 3

    sprigs fresh thyme

  • 3

    sprigs fresh marjoram

  • 2

    dried bay leaves

  • Salt and pepper (to taste)

Directions

1.Preheat oven to 325°. Over medium-high heat, sauté pancetta or bacon until crisp in a medium ovenproof saucepan with a lid. Pour off all but 1 teaspoon fat. Reduce heat to medium-low; add onion, carrot, celery, and garlic and cook until tender, about 5 minutes. Add all remaining ingredients and bring to a boil. Cover, transfer to oven, and bake for 1 1/2 hours, until most of the liquid is absorbed and faro is tender. Remove herb stems and bay leaves before serving.

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