Farro with Chickpeas, Prosciutto & Chard

Name: Farro with Chickpeas, Prosciutto & Chard
Yield: Makes 4 Servings
Ingredients: fresh sage leaves, ¼ cup packed(⅓ oz/10 g); semi-pearled farro, 1 cup (7 oz/220 g); red chard, 1 bunch (about ½ lb/250 g), tough stems removed; olive oil, 4 Tbsp (2 fl oz/60 ml); low-sodium chickpeas, 1 can(15 oz/470 g), drained and rinsed; fresh lemon juice, 2 Tbsp; Parmesan cheese, ⅓ cup (1½ oz/45 g) shaved; prosciutto, 2 oz (60 g), chopped(about ½ cup); freshly ground pepper, to taste

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

Farro is a nutty-tasting grain similar in texture to barley; choose semi-pearled rather than whole-grain farro, as it cooks much more quickly. You can buy preshaved Parmesan cheese, or shave your own easily from a wedge using a vegetable peeler.

Ingredients

semi-pearled farro, 1 cup (7 oz/220 g)
red chard

Main course
Dinner

Method

Bring a saucepan of lightly salted water to a boil. Add farro and simmer, stirring occasionally, until grains are tender, 18–20 minutes. Drain.
Meanwhile, trim stem ends of chard and cut crosswise into thin slivers. Place in a colander and rinse well.
Heat 1 tablespoon