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Farro with Chickpeas, Prosciutto & Chard
Preparation info
- Makes
4
Servings - Difficulty
Easy
Appears in
By Karen Ansel and Charity Ferreira
Published 2012
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
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
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