Pear, Pancetta, and Swiss Chard Farro Bowl

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Sweet and juicy pears sit on top of this farro bowl. Along with crispy pancetta, a great dressing and wilted farro. This is ultimate grain bowl for the fall. This is a great lunch option or dinner side. Make a double batch for a small gathering or keep the fridge for a week a great lunches.

Pear Pancetta and Swiss Chard Farro Bowl

ingredients

• 4oz pancetta,

• 1 tsp olive oil

• 1 tbsp shallots

• 1 cup farro

• 1 cup water

• 1 cup chicken broth

• ½ tbsp dijon mustard

• ½ tsp salt

• ½ tsp pepper

• 1 sprig tarragon

• 1 cup swiss chard, removed from stem, torn

  dressing

• ¼ cup olive oil

• 1 tbsp apple cider vinegar

• 1 tbsp orange juice

• 1/2 tsp shallots,chopped

• salt and pepper to taste

• 6 pear slices

• crumbled goat cheese

instructions

Farro:

1. Add about 1 tsp of olive oil to a pan over medium/high heat

2. Add the pancetta to the pan and saute until crispy, about 5 minutes. Remove from the pan with a slotted spoon and set aside.

3. Add shallots to the pan, there should be some residual oil or rendered fat from the pancetta in the pan. Saute the shallots in that oil, if the pan seems dry, add a small drizzle of olive oil to the pan. Saute until the shallots become translucent about 3 minutes.

4. Then, add your farro to the pan, move around the pan for about a minute. Then add in the water.

5. In  a small up whisk together the chicken broth, dijon mustard, salt, and pepper. Add to the pan, stir gently. Bring farro to a simmer, add sprig of tarragon, and cover for about 20 minutes.

6. Once the farro is cooked to al dente. The water will be mostly evaporated. Lower the heat, discard the tarragon sprig. Then, add in your swiss chard pieces, gently mixing to help the leaves wilt.

7. Turn off the heat, and add about half the dressing over top, tossing gently to coat.

8. Plate the farro with slices of pear, sprinkling the pancetta and goat cheese over top. Spoon more dressing over top and serve.

RECIPE NOTES:

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