Farro with Sundried Tomatoes and Baby Spinach
INGREDIENTS
- 2 tablespoons olive oil plus 1-2 tablespoons for drizzle
- 1 large garlic clove pressed
- 1 cup farro
- 2 cups vegetable broth
- 1/4 cup sundried tomatoes, chopped
- 2 cups baby spinach
- 1/4 teaspoon sea salt or to taste
- Ground black pepper
- Grated parmesan
DIRECTIONS
In a saucepan sauté the chopped garlic in 2 tablespoons of olive oil for 3 minutes on medium heat. Add the faro, stir and toast for 3 more minutes. Add the vegetable broth and bring to a low boil for 15 minutes until faro is “al dente”. Drain any excess liquid. Stir in the sun dried tomatoes and spinach. Remove from heat, drizzle with remaining olive oil and season with salt and pepper. Top with parmesan and serve warm.