Farro Pilaf with Escarole

Here's another good use for farro, the chewy having-a-moment wheat grain. This recipe makes a simple pilaf perfect for a side dish to a meat or other vegetable entree. I've paired the farro with brichetti, a stubby pasta that resembles broken spaghetti.

Farro Pilaf with Escarole
Elements adapted from Herbed Farro Pilaf, Food Network

1 tbsp. olive oil
3 oz. pancetta, cut into 1/4-inch pieces
1 yellow onion, diced
Salt and freshly ground black pepper, to taste
1/3 cup brichetti pasta (may substitute spaghetti broken into 3/4-inch pieces)
1 cup farro
4 cups low-sodium chicken broth
1/2 head of escarole, cut into 2-inch pieces
1/3 cup roughly chopped parsley

1. Heat olive oil over medium-high heat in a Dutch oven or large saucepan. Add pancetta and cook, stirring frequently, until browned, about 5 minutes. Add onion, season with salt and pepper and cook, stirring frequently, until the onion softens, about 5 minutes. Stir in the pasta and cook, stirring frequently, until it starts to turn golden, about 2 minutes. Add the farro and cook, stirring frequently, for another 2 minutes.

2. Add the chicken broth, stir to scrape up any bits from the bottom of the pot and bring to a boil. Reduce heat to simmer, covered, for 30 minutes. Remove lid and stir in the escarole. Cook until wilted, about 5 minutes. Stir in the parsley and serve.