Your Life A to Z Recipe: Tuesday, January 13, 2014 - Farro with White Beans, Eggplant & Chard By Chef Chuck Wiley

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 Farro with White Beans, Eggplant & Chard
Yield:    4 servings                           

3/4 cup        Farro
3 cups         Water
As needed        Kosher salt
2 tsp            Lemon zest
8 oz            Plain yogurt, preferably Greek-style
1 Tbsp            Olive oil
½ each        Red onion, diced
3 each         Japanese eggplant, diced
1 each            Red bell pepper, diced
1-1/2 tsp.        Rosemary, chopped
1 cup            Vegetable stock
2 cups            Cooked white beans (or one 15 oz can; drained)
½ bunch        Red Chard, cut in bite size pieces (2 cups)
To taste        Freshly ground black pepper
1/4 cup        Parmigiano-Reggiano, grated
¼ cup            Hazelnuts, toasted and coarsely chopped
¼ cup            Italian parsley
            

1.    Combine the farro, water and a pinch of salt in a 2 qt. saucepan. Bring to a boil, lower heat to a simmer, cover and cook on low for 1 hour until tender; set aside.

2.    Meanwhile, stir the lemon zest into the yogurt; set aside.

3.    Heat a large sauté pan over medium high heat and add the olive oil and onion; sauté until tender. Add eggplant, red bell pepper and rosemary; lower heat and cook approx. 5 minutes. Add farro; adjust heat to a simmer.

4.    Add vegetable stock. Stir in the white beans and chard; wilt briefly and season with salt and pepper. The mixture should have a stew-like consistency.

5.    Transfer to a serving bowl and top with grated cheese and a dollop of the lemon yogurt. Sprinkle with hazelnuts and Italian parsley.