Farro Fried “Rice”

I’m forever on the hunt for different sides to serve with dinner besides the recurring roasted broccoli. Although I love it so, I just can’t serve it every night (mainly because my family would revolt). Whenever I’m out to dinner, I’m always scoping out the menu for inspiration. I once had something similar to this recipe at a restaurant and was instantly intrigued. Not familiar with farro? It’s a delicious hulled wheat grain that’s similar to barley. Farro has a nutty flavor and cooks similarly to rice; I’ve even made farro risotto, or farrotto, before.

In this faux fried rice dish, farro meets bacon and a hodgepodge of vegetables. Miraculously, you can make it in one pan and have it ready in 30 minutes. Prepare to fall madly in love.

SERVES 6 • TOTAL TIME: 30 MINUTES

INGREDIENTS:

1½ cups farro, rinsed and drained

½ teaspoon kosher salt

¼ pound (4 slices) applewood-smoked bacon, cut into ½-inch pieces

½ cup diced red onion

½ cup finely diced carrot

½ cup diced cubanelle pepper

1 clove garlic, minced

1 large egg, beaten

⅓ cup thawed frozen peas

DIRECTIONS:

• In a large pot with a tight-fitting lid, combine the farro, ¼ teaspoon of the salt, and 4 cups water. Bring to a boil, reduce the heat to medium-low, cover, and cook for 15 minutes. Drain off any extra water, rinse, and set off to the side.
• In a wok or 12-inch skillet, slowly heat the bacon over medium heat to render out the fat. Once the bacon is crispy, use a slotted spoon to transfer it to a plate. Drain off all but 1 tablespoon of the bacon fat in the pan. (Discard the remaining bacon fat or transfer to a jar, let cool, and store in the fridge for a later purpose.)
• Add the onion, carrot, and cubanelle to the pan with the bacon fat, stir, and cook for 5 to 8 minutes, or until softened. Add the garlic and cook for 1 minute. Add the farro and return the bacon to the skillet. While stirring, slowly pour in the egg until cooked. Add the peas and remaining ¼ teaspoon salt, toss, and cook until heated through.
• Serve warm.