Farro with sugar snap peas and white beans
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.
|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.