3c chopped vegetables
~ carrot, celery, onion
1-2T extra virgin olive oil
1# seasoned chicken breast or thigh meat
~ this is garlic and herb
1t-1T seasoning
1t-1T soup base
3c water
Farro is an ancient whole grain with many dietary benefits, but it's derived from wheat, so it's not gluten-free. If you want to add whole grains, protein and fiber to your diet, farro is a convenient and healthy choice. It's one of the oldest cultivated grains, initially discovered in the fertile crescent of the Middle East. Farro is an original grain from which other grains are derived. More commonly it's now grown in Italy in the regions of Lazio, Umbria, Tuscany, and the Marches.
Rinse the farro well in a strainer and let it drain on a crumpled paper towel. Combine the vegetables, farro and bite size pieces of chicken in a large non-stick pan with the olive oil. Saute on low until the chicken and farro browns a little and the vegetables are slightly translucent. Add 3c water and seasonings and/or soup base. Cover and simmer over low heat until all the water absorbs - 30-40 minutes. This is something that can be served now, to a group as a casserole, or just made ahead for individual servings for lunches or dinners for the next 3-4 days.
*EDIT: When I first tasted this, I realized I had used too much seasoning. To balance that, I added about ½c sour cream, 1-2T tomato paste and a splash of white wine. Worked like a charm! . .Lin
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