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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! Ingredients:
1 1/2 cups whole farro |
2 large leeks |
4 ounces smoky bacon |
10 ounces cooked chickpeas |
olive oil |
salt and pepper |
grated parmesan cheese or romano cheese |
Directions:
1. Boil farro in a large pot of salted water until tender, about 20 minute.
2. 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 1/4 inch slivers.
3. Slice bacon into 1/2 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.
4. Cook leeks and bacon over medium heat, covered, stirring occasionally, until leeks are tender. Add chickpeas and heat briefly.
5. When farro is done, drain and add to leek mixture. Toss to mix, with salt and pepper to taste.
6. Serve with grated cheese, if you like.
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