Ingredients
- pinch sea salt plus more to taste
- 1 cup Bluebird Emmer Farro
- 2 tablespoons olive oil divided
- 1 medium yellow onion coarsely chopped
- 1/2 cup white wine dry, or stock of any kind
- 2 teaspoons garlic minced
- ground pepper to taste
- 4 cups spinach loosely packed (about 1 bunch)
- 1 tablespoon preserved lemon peel thinly sliced (Preserved lemons can be found online or at well-stocked groceries. In a pinch, regular lemon will do.)
- 1/4 cup Parmesan cheese freshly grated or 2 tablespoons nutritional yeast
Methods
- Fill a medium saucepan with water, ad a hearty pinch of salt, and set over high heat. Cover and bring to a boil.
- Add the farro, cover, and turn the heat down to a simmer. Cook for 1 1/2 hours- it should be toothy but not too crunchy.
- Drain the farro and set it aside to cool in a large bowl.
- While the farro is cooking, in a large saute pan over low heat, add half of the olive oil and the onions and “melt” them by slowly cooking them until soft without letting them brown, about 20 minutes.
- Add the wine and continue cooking for about another 20 minutes. The onions will be very soft and a small amount of liquid will remain in the pan.
- Add the garlic to the pan and cook for 4 to 5 minutes.
- Taste for salt and pepper and scrape the onions and liquid into a blender. Puree on high until the onions are smooth. Set aside.
- Using the same large saute pan, add the remaining olive oil and the cooled farro. Cook over low heat, stirring frequently, until the farro is hot.
- Stir in the onion puree, spinach, parsley, preserved lemon, and parmesan.
- Stir until well-combined and warmed through. taste for salt and pepper, adjust the seasoning if desired, and serve.
