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Add a photoWe served this recipe with a Moroccan Lamb Shank last night. It was a delicious accompaniment. We had Farro for the first time served by an amazing chef at our cousin's wedding. Then too it was served with Lamb in a rich sauce. There is something about the combination of tender lamb with farro or barley, which are slightly more fibrous than cous cous or rice, that I find magical
Ingredientes
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, chopped
- 2 strips bacon, chopped (optional)
- 3 tablespoons fresh lemon juice (1 juicy lemon)
- 1 cup farro or pearl barley
- 3 cups low-sodium chicken broth (or vegetable broth), divided
- 1 cup shelled English peas (3/4 of a pound in the shell)
- 1 bunch asparagus, stems snapped off, cut into 1-inch long pieces
- 2 tablespoons finely chopped mint
- 1/2 teaspoon salt
- 1/4 cup Parmesan cheese
Direcciones
- Preheat oven to 400 degrees.
- Heat the oil in a large pot with an oven-proof lid over medium-high heat. Add the onion and sauté for 2-3 minutes. Turn the heat to medium and add the bacon if using. Continue to sauté until the onion is translucent and the bacon is cooked but not crispy.
- Add the farro or barley and the lemon juice and turn the heat to high. Cook until the farro or barley absorbs the juice. Add the chicken broth and bring to a boil. As soon as it boils, set the lid on the pot and put it into the oven.
- Bake for 30 to 35 minutes until the farro or barley is just tender. Remove from the oven and add the peas and asparagus. If the farro or barley looks dry, add 1/4 cup of hot water or broth. Give it all a good stir and put it back into the oven for another 7 to 8 minutes until the vegetables are just tender (keeping in mind they will continue to cook a little once out of the oven).
- Remove from the oven and add mint, salt, and Parmesan. Serve immediately.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 5 servings | |
| Calories 288 | |
| Calories from Fat 96 | 33% |
| Total Fat 10.78g | 13% |
| Saturated Fat 3.36g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 455mg | 19% |
| Potassium 377mg | 11% |
| Total Carbs 38.63g | 10% |
| Dietary Fiber 7.7g | 26% |
| Sugars 2.81g | 2% |
| Protein 11.38g | 18% |
