Total time: About 1 hour
Serves 4 to 6
INGREDIENTS
1 1/2 cups farro
4 1/2 cups water
Salt
3 tablespoons minced red onion
1/4 cup fruity olive oil
3 tablespoons lemon juice
4 medium artichokes, trimmed to hearts and stored in acidulated water
1/4 cup lightly packed parsley leaves
Parmigiano-Reggiano
INSTRUCTIONS
Toast the farro in a dry medium saucepan over medium heat until it smells nutty and turns golden, about 5 minutes. Add the water and bring to a simmer. Season with 1/2 teaspoon salt and cook until the farro is tender, about 45 minutes.
Drain (there will probably still be some liquid left), rinse in cold, running water and gently pat dry in a kitchen towel.
Place the farro in a mixing bowl, add minced red onion and more salt if necessary, and set aside. (The dish can be prepared to this point up to a day ahead and refrigerated tightly covered.)
Whisk together olive oil and lemon juice, and stir it into the farro mixture.
Using a mandoline, shave the artichoke hearts as thin as possible – 1/8th of an inch is adequate, 1/16th is better. Add this to the farro mixture along with most of the parsley leaves, and fold together.
Divide the mixture evenly among the serving plates or arrange on a platter. Use a vegetable peeler to shave over thin strips of Parmigiano-Reggiano (you'll need about 1 ounce), and scatter remaining parsley leaves over the top.
Per serving: 315 calories; 9 grams protein; 44 grams carbohydrates; 12 grams fiber; 12 grams fat; 2 grams saturated fat; 4 mg cholesterol; 2 grams sugar; 180 mg sodium.
© Copyright The Sacramento Bee. All rights reserved.
What You Should Know About Comments on Sacbee.com
Sacbee.com is happy to provide a forum for reader interaction, discussion, feedback and reaction to our stories. However, we reserve the right to delete inappropriate comments or ban users who can't play nice. (See our full terms of service here.)
Here are some rules of the road:
• Keep your comments civil. Don't insult one another or the subjects of our articles. If you think a comment violates our guidelines click the "Report Abuse" link to notify the moderators. Responding to the comment will only encourage bad behavior.
• Don't use profanities, vulgarities or hate speech. This is a general interest news site. Sometimes, there are children present. Don't say anything in a way you wouldn't want your own child to hear.
• Do not attack other users; focus your comments on issues, not individuals.
• Stay on topic. Only post comments relevant to the article at hand.
• Do not copy and paste outside material into the comment box.
• Don't repeat the same comment over and over. We heard you the first time.
• Do not use the commenting system for advertising. That's spam and it isn't allowed.
• Don't use all capital letters. That's akin to yelling and not appreciated by the audience.
• Don't flag other users' comments just because you don't agree with their point of view. Please only flag comments that violate these guidelines.
You should also know that The Sacramento Bee does not screen comments before they are posted. You are more likely to see inappropriate comments before our staff does, so we ask that you click the "Report Abuse" link to submit those comments for moderator review. You also may notify us via email at feedback@sacbee.com. Note the headline on which the comment is made and tell us the profile name of the user who made the comment. Remember, comment moderation is subjective. You may find some material objectionable that we won't and vice versa.
If you submit a comment, the user name of your account will appear along with it. Users cannot remove their own comments once they have submitted them.
Order Reprint
About Comments
Reader comments on Sacbee.com are the opinions of the writer, not The Sacramento Bee. If you see an objectionable comment, click the "Report Abuse" link below it. We will delete comments containing inappropriate links, obscenities, hate speech, and personal attacks. Flagrant or repeat violators will be banned. See more about comments here.