Carb Smart 'BLT' Farro
with Spinach and Blistered Tomatoes
This recipe has all the flavours of a traditional BLT, but whipped up into a delicious, hearty bowl of grains! Sweet burst tomatoes, spinach, crispy bacon and creamy farro – it's a combo that's sure to turn this sandwich classic into a dinner fit for royalty!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
½ cup
Farro
(Contains Wheat)
113 g
Baby Tomatoes
113 g
Baby Spinach
2 unit
Garlic, cloves
50 g
Shallot
1 tbsp
White Wine Vinegar
(Contains Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Chicken Broth Concentrate
200 g
Zucchini
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Add farro, 1 tsp salt and 3 cups water (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 18-20 min. Reserve 3 tbsp cooking water (dbl for 4 ppl), then drain and return farro to the same pot, off heat.
Meanwhile, add tomatoes and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Broil in the middle of oven, until tomatoes burst, 5-6 min. When tomatoes are done, remove the baking sheet from the oven. Set aside.
Meanwhile, peel, then finely chop shallot. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Peel, then grate or mince garlic. Roughly chop spinach. Cut bacon into 1-inch pieces.
Add bacon and 2 tbsp water (dbl for 4 ppl) to a large non-stick pan over medium-high heat. Cook, flipping occasionally, until crispy, 8-10 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Carefully discard all but 1/2 tbsp fat (dbl for 4 ppl) from the pan.
Return the pan with reserved bacon fat to medium, then add zucchini. Cook, stirring occasionally, until softened, 3-4 min. Add shallots and garlic. Cook, stirring often, until softened, 1-2 min. Add vinegar. Cook, stirring often, until slightly reduced, 1-2 min. Add farro, half the Parmesan, broth concentrate and reserved cooking water. Stir until combined. Add spinach. (NOTE: For 4 ppl, add spinach in 2 batches.) Cook, stirring occasionally, until spinach wilts and cheese melts, 2-3 min. Season with salt and pepper, to taste.
Divide farro between plates. Top with roasted tomatoes and bacon. Sprinkle remaining Parmesan over top.
