- 200g farro or quinoa
- 1l vegetable, pork or chicken stock
- 4 rashers smoked pancetta or streaky bacon
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 1 leek
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- knob of salted butter
- 4 tbsp extra virgin olive oil
- 1 rosemary sprig, leaves only
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 2 large handfuls of baby spinach leaves, washed, or shredded kale
- 100g chestnuts, cooked and broken up (optional)
'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…
Boil the farro or quinoa in the stock in a lidded pan until soft to the bite, then drain. Meanwhile, use a pair of scissors to cut the bacon into small strips. Wash the leek and chop finely. Melt the butter with the oil and fry the bacon, leeks and rosemary gently over a medium heat until soft.
Add the farro to the pan, and stir in the green leaves and chestnuts, if you like. Put the lid on the pan and keep over a low heat until the leaves wilt and the chestnuts warm through. Serve warm or at room temperature.
I have suggested adding baby spinach leaves or shredded kale at the end, and letting it cook in the heat of the pan. However, this could easily be replaced by steamed broccoli florets or green beans, or left out altogether. If you can’t find spelt, or you want a gluten-free alternative, use quinoa or brown rice instead.