Italian whole wheat farro combined with fresh baby spinach, garlic, Asiago cheese and butter; then served as a warm side dish.
Have you ever tried farro before? It wasn’t something I ate growing up until recently when my family and I visited my Aunt and Uncle for dinner one night and my Aunt Bonnie made a warm side dish of farro with spinach, garlic and Parmesan cheese.
My family LOVED it! So when our oldest daughter was heading back to college after winter break, she put in a request for me to make it. You know, struggling college student and all and I was happy to oblige.
I didn’t have an exact recipe so I winged it as best I could and came up with this Creamy Farro with Spinach, Garlic & Asiago.
Of course, I had to taste some before I packaged it up for her to take back to school and it was wonderful, with a slightly different flavor since I used Asiago instead of Parmesan. My only regret is that I didn’t make more for the rest of us to enjoy!
If you have never tried farro; which is the Italian name for wheat, it has been grown in Italy for centuries and can now be found in North America as well. Farro has a nutty flavor with a chewy texture and is healthy too!
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- One cup has about 8 grams of cholesterol-lowering fiber; which is 4x as much as white rice
- Is full of minerals, including magnesium, which may relieve tension and menstrual cramps
- Farro contains complex carbohydrates which break down slowly, keeping your energy level stable
- Contains cyanogenic glucosides, a type of carbohydrate that may boost the immune system
For this recipe I started by cooking the farro in water until it was absorbed; then added fresh baby spinach, garlic, shredded Asiago Cheese PDO and a little butter.
This Creamy Farro with Spinach, Garlic and Asiago is also:
- Very low in cholesterol
- Low in sodium
- Very low in sugar
- High in dietary fiber
- Very high in vitamin A
- High in vitamin C
Creamy Farro with Spinach, Garlic & Asiago was delicious and tastes best when served hot or warm as a side dish. (I even think my Aunt would approve…I hope!).
But knowing my daughter, she probably just reheated it and ate it for lunch or dinner ‘as-is’. I also like that this recipe can be ready in under 30 minutes; which is a real time saver during the week. ~Enjoy!
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Creamy Farro with Spinach, Garlic and Asiago
- 1 c . Farro, rinsed
- 2 1/2 c . Water
- 10 oz . Fresh Baby Spinach
- 2 Cloves Garlic, minced
- 1/4 c . Asiago Cheese PDO, shredded
- 1 tbsp . Butter
- Kosher Salt & Black Pepper, to taste
- Add the farro and water to a saucepan and bring to a boil. Cover and reduce heat and allow to simmer until the water is absorbed; approximately 15 minutes. (Depending on the type of farro you use, cooking time may vary).
- Tear the spinach leaves and add them to the pot along with the garlic, cheese and butter. Season with salt and pepper as desired. Serve hot or warm.
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