Farro with Sausage & Tomatoes

Serves 4

Ingredients

• 1/4 c extra-virgin olive oil

• 1 medium yellow onion, chopped

• 1 bulb fennel (about 1 lb), fronds removed, quartered, cored, sliced crosswise

• 1 lb sweet Italian sausage, casing removed

• 1 c whole-grain farro

• 1/2 c sliced peperoncini, finely chopped

• 1/4 bunch fresh parsley, stems finely chopped, leaves coarsely chopped, divided

• 3 cloves garlic, finely chopped

• 3 c chicken broth

• 1 (5 oz) package of baby spinach

• 1 pint cherry tomatoes, halved

• 1 oz Parmesan, finely grated (about 1/2 c), divided

• salt and freshly ground black pepper

Directions

1. In a large Dutch oven or heavy pot over MH heat, heat oil. Add onion, fennel, and sausage and cook, breaking up sausage into large pieces, until vegetables are softened and sausage is browned -- about 8 minutes.

2. Stir in the farro, peperoncini, parsley stems, and garlic. Cook until garlic is fragrant, about 1 minute. Add broth and bring to a boil over high heat, scraping up any browned bits. Cover, reduce heat to medium, and cook stirring occasionally, until farro is just starting to become tender -- about 40 minutes.

3. Uncover and continue to cook, stirring occasionally, until liquid is reduced and farro is plump and tender but chewy -- about 20 minutes more.

4. Add spinach and tomatoes and stir until spinach is wilted. Remove from heat and stir in half of parsley leaves and half of Parmesan cheese; season with salt and pepper.

5. Divide farro mixture among bowls. Top with remaining parsley leaves and Parmesan.