FARRO AND LEEK PILAF
This is a tasty whole grain dish, adapted from a Marcella Hazan leek and chickpea saute. We've had it as a one-dish weeknight meal, good all by itself with a glass of wine, but it would make a good side dish to soup, salad, fish... Should work with barley, instead-try it and let me know!
Provided by sazz6923
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Boil farro in a large pot of salted water until tender, about 20 minute.
- While farro is cooking, remove roots and dark green portion of leeks. Cut remainder in half lengthwise and wash segments. Cut into 1 inch lengths, then lengthwise into ¼ inch slivers.
- Slice bacon into ½ inch pieces and saute over medium heat in a large saucepan until most of the fat is rendered. Remove all but 1 T. of fat and add 3 T. olive oil and leeks.
- Cook leeks and bacon over medium heat, covered, stirring occasionally, until leeks are tender. Add chickpeas and heat briefly.
- When farro is done, drain and add to leek mixture. Toss to mix, with salt and pepper to taste.
- Serve with grated cheese, if you like.
Nutrition Facts : Calories 321.8, Fat 18.3, SaturatedFat 5.8, Cholesterol 25.7, Sodium 609.3, Carbohydrate 30, Fiber 5.2, Sugar 2.3, Protein 9.9
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