Farro with sugar snap peas and white beans

(Karoline Boehm Goodnick for The Boston Globe)
By Molly Kravitz
Globe Correspondent / June 1, 2011

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Serves 4

Farro may be the oldest grain, but in the home pantry, it’s one of the newest additions. Similar to the wheatberry, farro offers a nutty taste with a chewy texture. This Italian export pairs well with any seasonal vegetable to create a vitamin-rich, filling main course or light side dish. Combine farro with crisp sugar snap peas and hearty white beans for this 30-minute meal. Serve the dish warm for supper, or at room temperature the next day.

4 cups water
Salt and pepper, to taste
1 1/2 cups farro
3 tablespoons olive oil
1/2 red onion, chopped
1/2 pound sugar snap peas, strings removed
1 clove garlic, chopped
1 can (15 ounces) cannellini or white kidney beans
Juice of 1 lemon
1/2 cup chopped fresh parsley

1. In a large saucepan, bring the water to a boil. Salt it lightly. Add the farro, lower the heat, and cover the pan. Simmer for 20 to 25 minutes or until tender, but still a little firm in the center. Drain into a colander, but do not rinse.

2. Meanwhile, in a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring often, for 3 minutes. Add the sugar snap peas and garlic. Cook, stirring often, for 2 minutes or until the peas are crisp and still bright green.

3. Add the beans and cook, turning gently, for 1 minute or until beans are hot.

4. In a large bowl, combine farro and pea mixture. Add the lemon juice, salt, and pepper. Sprinkle with parsley.