Simple, quick and economical recipe of pearl farro with spinach, suitable for vegans, vegetarians and those intolerant to eggs and lactose. It can be served hot or cold, ideal for lunch at the office or university.
Rinse the pearl farro under running water to remove any impurities.
Bring about 2 cups of water to a boil in a pot and add the farro; cook according to the times indicated on the package.
In a non-stick pan, cook the well-washed spinach with extra virgin olive oil and a bit of vegetable bouillon until wilted.
When the farro is ready, combine it with the spinach in the pan.
Adjust salt and pepper and mix everything well.
Serve hot or let it cool and serve cold, according to preference.
Pot
Non-stick pan
Colander/bowl for washing the farro and spinach
Variants: add crumbled goat cheese or grated parmesan for more flavor; add dried fruit or toasted seeds for crunchiness; season with lemon or orange juice for a citrus note; add fresh herbs like parsley, basil, or mint.
Italy
| Energy (kcal) | 292.47 |
| Carbohydrates (g) | 9.43 |
| of which Sugars (g) | 0.4 |
| Fat (g) | 26.87 |
| of which Saturates (g) | 3.84 |
| Protein (g) | 3.1 |
| Fiber (g) | 1.44 |
| Sale (g) | 0.05 |
