This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Tom Lane from Red’s Gourmet Buffet Express (Red’s Place) in Twinsburg shared a nutritious and delicious recipe using an ancient grain called ‘farro’.

Chef Lane will be making this dish at the 6th Annual Nutritious & Delicious Gala. The event brings together dozens of area chefs and money raised goes towards scholarships for college students studying nutrition. Click here to learn more about the fundraising gala.

Risotto-Style Farro with Wilted Spinach With Crispy Chicken
1 Teaspoon Olive Oil
1/8 Cup Parmesan Cheese
1 Small Shallot – Bruniose
1 Cup Semi Pearled Farro
1 Red Pepper – Flame Roasted, Peeled, Seeded, and diced large
1/2 Cup Halved Cherry Tomatoes
2 Cup Spinach, Wilted
3-4 Cups Chicken Stock, warm
1/4 Cup White Wine
Salt and Pepper to Taste
Over medium heat, sweat shallots and farro in 1/2 tsp. olive oil until shallots become translucent.  Deglaze with white wine and reduce until almost dry.  Add 2 cups of chicken stock and cook until it is reduced by half, stirring continuously.  Add stock and reduce a half cup at a time until the farro is tender, about 25 minutes.  In a separate pan sautee spinach and tomatoes in remaining olive oil over medium high heat until tomatoes begin to brown slightly.  Add tomatoes, peppers, and Parmesan cheese to the finished farro and stir lightly.  Season with salt and pepper.  Serve over wilted spinach.