• STEP 1

    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.

  • STEP 2

    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.

Recipe from Good Food magazine, June 2015

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