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Rainy day Farro with chicken

     This tasted really good on this cold and rainy March evening.  I still had Farro (an Italian wheat cousin with more nutrition than brown rice) in the cupboard so I searched around for farro recipes and came up with this version. Your dad wants to eat it again (and me, too) so here it goes down on record.  I didn't really measure the ingredients so I will do my best to come up with good estimates.

Sprinkle generously
1/2 - 1lb cooked chicken in large chunks (off a rotisserie chicken works well)
with oregano, salt and pepper
and drizzle about 1 Tb apple cider vinegar & ! Tb canola oil over it & set aside.
I think warming it a bit will help the flavor soak in the chicken but it isn't necessary.

Sauté
1 large colored bell pepper, thinly sliced
1 med onion, chopped
4-5 cloves garlic, minced
until glossy and softened
Add in
1 1/2 c uncooked Farro, rinsed
2 1/2 c chicken broth
1/2 t cumin powder
1/4 c sun dried tomatoes in olive oil
drizzle some of the oil, too.
and the chicken from above
Bring it all to a boil

Then turn down to simmer for about 15 minutes
afterwards, stir in:
1 t oregano if dried / 1 Tb finely chopped if fresh
1 c petite peas, fresh or thawed if frozen
1/2 -1 c black olives, drained (opt.)
Combine well and allow to warm through.


Lots of leeway here in this recipe for substitutions or more vegetables.  Just cook the harder ones with the onions and peppers and add any softer ones later with the Farro.
I really like the flavor of the broth for the Farro.

Since we had fresh avocados from Aunt Sally's grove, we ate it with a few slices on top and, of course, it tasted great.  

I suspect making this with any grain like quinoa would work as well.  Just let it simmer until the grain is tender to your liking.


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