Farro, Spinach & Pomegranate - Healthy Holiday Alternative

Farro, Spinach, & Pomegranate

The Wine Spectator is not just for wine recommendations and fireplace kindling.  It is also a knowledgeable source for restaurants.  Food emporiums that have great wine lists are likely to take their food very seriously as well, and Il Grano Restaurant in Los Angeles is one such restaurant.   I was determined to try Il Grano after reading a six page spread in the October 31, 2008 issue of The Wine Spectator.  Los Angeles is not exactly around the corner from the Palm Springs area, but when it comes to fine culinary experiences, I am like a big game hunter who is not constrained by mere geography.

Chef/Owner Salvatore Marino is a second generation restaurateur who has spent a lifetime working in the restaurant industry, including stints at  several Michelin-starred restaurants, before returning to Los Angeles in 1997.  In July 2007 he graced the cover of Bon Appetit, and in 2008 was nominated for a James Beard Foundation award as best chef in the Pacific.  Clearly he knows his stuff.

Il Grano Restaurant has a clean, contemporary interior, yet it feels  like a warm, neighborhood boite where everyone knows your name and you can spend hours grazing over a meal and caressing a bottle of wine.  Which we did.  After  all, great food should be savored and fine wine can’t be guzzled like swill.  

We had a truly wonderful meal, but one dish in particular inspired me to attempt recreating it at home.   Farro, Spinach and Pomegranate is a very versatile dish that can be used as a starter, salad or entrée.  I’ve made it every year since first visiting Il Grano and fall in love with it all over again each time.   I think you will find this to be a healthy, festive way to celebrate the holidays without feeling afterwards like you are a stuffed little piggy.

If you are in the Los Angeles area and find yourself craving Italian food, make the time to find Il Grano, it’s definitely worth the effort.  Il Grano is located at 11359 Santa Monica Boulevard, West Los Angeles, CA 90025/Phone 310-477-7775/www.ilgrano.com.

Farro, Spinach & Pomegranate

2 Cups Farro (aka spelt)

6 Cups liquid (I like to do 4 cups chicken or vegetable broth and 2 cups water)

2 Bay Leaves

2 Tablespoons Olive Oil

Salt & Pepper

1 Bag cleaned Spinach

1 Package Fresh Pomegranate Seeds

Parmigiano Reggiano for garnish

Basil for garnish

Place Farro in dutch oven

Cover Farro with liquid

Simmer until Farro has absorbed liquid

Place the farro in a large dutch oven and cover with liquid.  Add the bay leaves, olive oil, salt and pepper and bring to a boil.   Reduce the heat and let the mixture simmer at a slow rolling boil for approximately 30-40 minutes, stirring occasionally, until the liquid has been absorbed by the farro.  Remove the bay leaves.  Add the spinach, let it wilt a bit and then mix into the farro.  Add the pomegranate seeds and lightly fold into the mixture.   Serve warm or at room temperature in individual bowls and garnish with ribbons of Parmigiano Reggiano and basil. 

Add spinach to Farro and let wilt

This recipe makes a great entrée for four or a starter, salad or side dish for eight.  Also, the leftovers are excellent the next day as a cold salad.

Festive holiday colors adorn the Farro - healthy and festive!

Faux French Risotto

Creamy, Cheesy, and Garlicky Rice with Spinach

This week the French Fridays with Dorie challenge was Creamy, Cheesy, and Garlicky Rice with Spinach.  I was on a high from last week’s challenge, so I prepared this dish over the Labor Day weekend and used it with grilled steak as a potato substitute. 

10 ounces of fresh spinach

10 ounces fresh spinach after steaming

10 ounces fresh spinach after squeezing water out

The recipe is surprisingly easy and quick.   I expected to spend at least an hour on the recipe but was done in less than thirty minutes (ten minutes of prep work and about eighteen minutes of cooking time).  I chose to combine two of the suggested cheeses, the Emmethal and Gruyere, which added a bit more depth and complexity to the flavors.  The creaminess of the cheeses, whipping cream and butter nicely melded with the rice and spinach. There was a lovely aroma in the kitchen -- not quite the measure of last week's corn soup, but enticing nonetheless.  This dish would work well for a dinner party as it is not labor intensive, can be kept warm without compromising the result, and served when needed.  Also, it can be enhanced with a drizzle of truffle oil, the addition of some foraged mushrooms (or what you can find in the market) or maybe even a splash of wine to finish before serving.

Onions & Garlic - ready to go!

Chicken Broth, Onion & Garlic Mixture & Rice

Gentle, rolling boil - see how the rice is absorbing the chicken broth

Rice after about 18 minutes - ready for garnish!

The following night, we combined the leftovers with cooked ground sirloin, stuffed it   into bell peppers and baked for a nice main course.  So the dish is versatile as well as delicious.

From a technique standpoint, I missed watching the Arborio rice develop pretty little shiny pearls on its side before liquid is added.  Also missing was the labor-intensive ritual of carefully ladling in the perfect amount of stock for the rice to absorb in order to obtain the correct texture.  I guess I am a traditionalist when it comes to risotto.  Like diamonds, I prefer the real thing!  This faux risotto is an acceptable alternative if you are short on time, entertaining and don’t want to fuss too much.

Definitely don't forget to pair this dish with wine.  It is hearty enough to hold up to a red, and we paired ours with a 2006 St. Francis Cabernet that was a real gem.
 
This recipe can be found in “Around My French Table” by Dorie Greenspan on page 380-81.  As part of the French Fridays with Dorie community, members can post their experiences with the recipe on www.frenchfridayswithdorie.com.  Click on the link or icon on the side to read what other members have to say this week.

Voila - a completed dish!