It’s that easy: Farro is an ancient type of wheat recently re-popularized because of its nutty taste and chewy texture. It cooks a little faster than wheat berries, which makes it a better choice for busy weeknight cooks. Similar to spelt, farro has higher fiber and protein content than common wheat and is high in magnesium and B vitamins. That’s a whole lot of reasons to try farro.
Swordfish with Farro, Cannellini Beans and Greens
Start to finish: 15 minutes
Hands on time: 10 minutes
Two 8 oz swordfish steaks
Montreal Steak Seasoning
1 tablespoon olive oil
3/4 cup Heinen’s Chicken Culinary Stock
10 oz Farro and Cannellini Bean Salad with Greens from the To Go Case
Season the fish with the salt and Montreal Steak Seasoning.
Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers add the fish to the pan and cook it on one side for about 2 minutes. Flip it over and cook the other side for one minute. Add the chicken broth (it will bubble up) and stir in the farro and bean salad. Cover and simmer for two minutes to finish cooking the fish, warm the beans and wilt the greens. Remove the lid and cook for another minute to reduce the liquid if necessary.
Transfer the fish and beans to heated plates and serve hot.
Click here to print this page | Recipe created by Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.