Farro, Spinach & Pomegranate - Holiday Healthy

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   Place the farro in a large dutch oven and cover with liquid. Add the bay leaves, olive oil, salt and pepper and bring to a boil. Reduce the heat and let the mixture simmer at a slow rolling boil for approximately 30-40 minutes, stirring occasionally, until the liquid has been absorbed by the farro. Remove the bay leaves. Add the spinach, let it wilt a bit and then mix into the farro. Add the pomegranate seeds and lightly fold into the mixture. Serve warm or at room temperature in individual bowls and garnish with ribbons of Parmigiano Reggiano and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.