Italian whole wheat farro combined with fresh baby spinach, garlic, Asiago cheese and butter; then served as a warm side dish.
Have you ever tried farro before? It wasn’t something I ate growing up until recently when my family and I visited my Aunt and Uncle for dinner one night and my Aunt Bonnie made a warm side dish of farro with spinach, garlic and Parmesan cheese.
My family LOVED it! So when our oldest daughter was heading back to college after winter break, she put in a request for me to make it. You know, struggling college student and all and I was happy to oblige. I didn’t have an exact recipe so I winged it as best I could and came up with this Creamy Farro with Spinach, Garlic & Asiago.
Of course, I had to taste some before I packaged it up for her to take back to school and it was wonderful, with a slightly different flavor since I used Asiago instead of Parmesan. My only regret is that I didn’t make more for the rest of us to enjoy!
- 1 c . Farro rinsed under cold water (I used Italian Pearled Farro)
- 2 1/2 c . Water
- 10 oz . Fresh Baby Spinach
- 2 Cloves Garlic minced
- 1/4 c . Asiago Cheese PDO shredded
- 1 tbsp . Butter
- Kosher Salt to taste
- Fresh Ground Black Pepper to taste
- Add the farro and water to a saucepan and bring to a boil. Cover and reduce heat and allow to simmer until the water is absorbed; approximately 15 minutes. (Depending on the type of farro you use, cooking time may vary).
- Tear the spinach leaves and add them to the pot along with the garlic, cheese and butter. Season with salt and pepper as desired. Serve hot or warm.
You can find complete recipes of this Creamy Farro with Spinach, Garlic & Asiago in carriesexperimentalkitchen.com