1½ cups pearlized farro
4½ cups chicken broth
1 ½ tablespoons olive oil
1 small clove garlic crushed
½ teaspoon salt
Fresh ground black pepper
½ lb. fresh rainbow chard, well washed to remove sand
¼ cup shredded parsley
¼ cup minced chives
1. Rinse the farro in cool water for a minute or so in a fine strainer.
2. Add farro and chicken broth to a pot and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, until farro is tender but still firm to the bite. Drain and set aside.
3. Tear the leaves of the chard from the ribs and tear them into bite-sized pieces. Slice the ribs diagonally into 1 inch slices.
4. Pour olive oil into a large sauté pan over medium heat. Add crushed garlic, salt and pepper, sauté for a minute or two.
5. Add the chard rib slices and sauté for 2 to 3 minutes. Remove the garlic clove.
6. Add the leaves (which may be voluminous but will quickly reduce in size) stir or mix gently.
7. In a good-sized serving bowl, add the cooked farro, the chard, the chives and half the parsley. Toss until well mixed. Garnish with the remaining parsley and serve.