Arugula Farroto
Serves 4|
Hands-On Time:
30m
|
Total Time:
30m
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- kosher salt and pepper
- 2 cups farro
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 4 cups low-sodium vegetable or chicken broth
- 2 bunches arugula, thick stems removed (about 4 cups)
- 1/2 cup grated Parmesan (2 ounces)
Directions
- Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the farro and wine and cook, stirring, until the wine is absorbed.
- Stir in the broth, 1 cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally, 20 to 25 minutes total.
- Stir in the arugula and Parmesan.
Nutritional Information
- Per Serving
- Calories 474
- Fat 14g
- Cholesterol 15mg
- Carbohydrate 69g
- Sodium 640mg
- Protein 23g
- Fiber 9g
- Sugar 7g
What does this mean? See Nutrition 101.
Quick Tip
Keep cheese in the vegetable drawer with an unwrapped head of lettuce, which will provide the right level of humidity.
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