Farro Bowl with Sugar Snap Peas and Turkey Kielbasa

Farro is a type of wheat grain that is ideal for weeknight cooking. It cooks up fast--a fraction of the time  for cooking wheat berries--and provides a satisfying chewy crunch when not overcooked.

If you've never had farro, I suggest giving it a try. It's become rather popular on restaurant menus lately. I used it a few months ago in the multigrain risotto. This dish is similar to but simpler than a risotto. Since it's not really a pilaf either, I'm just calling it a "bowl."

Farro Bowl with Sugar Snap Peas and Turkey Kielbasa

Serves 4

2 1/2 cups water

Pinch of salt

1 cup farro, rinsed

2 tbsp. extra-virgin olive oil

1 sweet onion, diced

Seasoned salt and freshly ground black pepper, to taste

12-14 oz. cooked turkey kielbasa, cut into 1/4-inch thick coins

8 oz. sugar snap peas, cut into 1/2- to 3/4-inch pieces

Generous handful of fresh mint leaves, roughly torn

1/4 cup parmigiano-reggiano cheese

1. Bring water and salt to boil in a medium saucepan. Add farro, reduce heat to low, cover and simmer until the grains are cooked through but quite chewy, about 15 minutes. Drain and set aside.

2. In a large sauté or frying pan, heat olive oil over medium heat. Add onion and sauté until softened, about 8 to 10 minutes. Add kielbasa and continue cooking another 5 minutes or so until the onion and meat are lightly browned. Add peas and sauté another 2 minutes. Remove from heat and stir in mint, cheese and cooked farro. Serve in large bowls.