Baked Farro with Pancetta and Herbs
  • 4ounces pancetta or bacon, chopped
  • 1cup finely chopped onion
  • 1/2cup finely chopped carrot
  • 1/2cup finely chopped celery
  • 3cloves garlic, chopped
  • 2cups farro (hulled spelt berries), washed
  • 3 1/4cups low-sodium chicken broth
  • 1/2cup Madeira wine
  • 3tablespoons chopped fresh sage
  • 3tablespoons chopped fresh rosemary
  • 3sprigs fresh thyme
  • 3sprigs fresh marjoram
  • 2 dried bay leaves
  • Salt and pepperto taste
  1. Preheat oven to 325°. Over medium-high heat, sauté pancetta or bacon until crisp in a medium ovenproof saucepan with a lid. Pour off all but 1 teaspoon fat. Reduce heat to medium-low; add onion, carrot, celery, and garlic and cook until tender, about 5 minutes. Add all remaining ingredients and bring to a boil. Cover, transfer to oven, and bake for 1 1/2 hours, until most of the liquid is absorbed and faro is tender. Remove herb stems and bay leaves before serving.
Recipe Notes
Nutrition Facts
Baked Farro with Pancetta and Herbs
Amount Per Serving
Calories 214 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 14mg 5%
Sodium 404mg 17%
Total Carbohydrates 32g 11%
Dietary Fiber 4g 16%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 214 cal, 6g fat, 2g sat fat, 14mg chol, 9g protein, 32g carb, 4g fiber, 404mg sodium