This spin on Italian risotto uses spelt, or farro, instead of rice.
1 tablespoon olive oil
2 1/4 cups chopped red onion
4 garlic cloves, minced
1 cup uncooked spelt (farro), rinsed and drained
1 cup Chardonnay or other dry white wine
1 (14 1/2-ounce) can vegetable broth
2 cups water
1/4 teaspoon freshly ground black pepper
4 cups chopped gourmet salad greens
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
How to Make It
Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 7 minutes or until golden brown, stirring frequently. Add spelt; sauté 2 minutes. Stir in wine; cook 3 minutes. Add broth; cook 12 minutes or until liquid is nearly absorbed, stirring frequently. Stir in water and pepper; cook 12 minutes or until liquid is nearly absorbed, stirring frequently. Remove from heat. Stir in lettuce and cheese.