Karen Ansel

Farro with Chickpeas, Prosciutto & Chard

Preparation info

  • Difficulty

    Easy

  • Makes

    4

    Servings

Appears in

Healthy in a Hurry

Healthy in a Hurry

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, 1 bunch (about ½ lb/250 g), tough stems removed
  • olive oil, 4 Tbsp (2 fl oz/60 ml)
  • prosciutto, 2 oz (60 g), chopped(about ½ cup)
  • fresh sage leaves, ¼ cup packed(â…“ oz/10 g)
  • low-sodium chickpeas, 1 can(15 oz/470 g), drained and rinsed
  • fresh lemon juice, 2 Tbsp
  • Parmesan cheese, â…“ cup (1½ oz/45 g) shaved
  • freshly ground pepper, to taste

Method

  1. Bring a saucepan of lightly salted water to a boil. Add farro and simmer, stirring occasionally, until grains are tender, 18–20 minutes. Drain.
  2. Meanwhile, trim stem ends of chard and cut crosswise into thin slivers. Place in a colander and rinse well.
  3. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add prosciutto and sage leaves. Stir until prosciutto is beginning to brown and both prosciutto and sage are crisp, about 3 minutes. Remove from pan using tongs or a slotted spoon and place in a large bowl.
  4. Raise heat to medium-high. Add 1 tablespoon of olive oil to pan and then add chard. Turn to coat with oil and cook, stirring often, until chard ribs are tender, about 5 minutes. Add 1–2 tablespoons water if pan becomes dry.
  5. Add farro, chard, and chickpeas to prosciutto mixture. Stir in lemon juice and remaining 2 tablespoons olive oil. Mix well. Add Parmesan cheese and pepper and mix gently. Serve right away.

per serving 460 calories, 21 g protein, 59 g carbs, 23 g fat (4 g saturated fat), 15 mg cholesterol, 14 g fiber, 660 mg sodium

© 2012 All rights reserved. Published by Weldon Owen.