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| WHAT YOU'LL NEED |
| 3/4 |
cup farro* |
| 3 |
tablespoons olive oil |
| 2 |
ounces sliced prosciutto, cut into thin strips |
| 2 |
small carrots, peeled, halved lengthwise and thinly sliced |
| 3 |
celery stalks, thinly sliced on bias |
| 1/4 |
teaspoon salt |
| 1/2 |
teaspoon fennel seed, crushed |
| 1/4 |
teaspoon red pepper flakes |
| 1 |
(15-ounce) can cannellini beans, drained and rinsed |
| 1 |
cup pitted California dried plums, quartered |
| 1/4 |
cup chopped Italian parsley |
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Prep time: 15 minutes
Cook time: 25 minutes
In large saucepan, bring farro and 4 cups water to boil. Reduce heat and simmer about 15 minutes or until farro is tender; drain. In large skillet, heat oil over medium heat. Add prosciutto; cook, stirring frequently, about 5 minutes or until crisp. Remove with slotted spoon and drain on paper towel. Add carrots, celery, salt, fennel seed and pepper flakes to skillet. Cook 5 minutes, stirring frequently. Add farro, beans and dried plums. Cook, stirring gently, until heated through. To serve, mound on platter; sprinkle parsley and reserved prosciutto on top.
Makes 6 servings
Nutrition Information Per Serving: 272 calories; 9 g fat; 8 mg cholesterol; 460 mg sodium; 39 g carbohydrate; 7 g fiber; 8 g protein
Tip:
* Farro (Italian whole wheat berries) is available in Italian markets or natural food stores. Barley may be substituted; cook according to package directions.
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