Cooking Directions

• Place the farro into a large bowl. Add water to cover and let soak for 1 hour. Drain the farro in a strainer.
• Stir the farro and 8 cups water in a 6-quart saucepot and heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes. Drain the farro well in a strainer.
• Add the pancetta, onion, garlic and thyme to the saucepot and cook over medium heat for 10 minutes or until the pancetta is well browned, stirring ocassionally. Add the farro, broth and tomatoes and heat to a boil. Reduce the heat to low. Cook for 10 minutes.  Stir in the basil.  Season to taste.  Serve with the cheese, if desired.

Ingredients

• 6.5 ounces (about 1 1/8 cups) uncooked whole grain farro
• 4 ounces pancetta or deli ham, chopped
• 1 medium onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme, crushed
• 4 cups Swanson® Chicken Broth
• 2 medium plum tomato, chopped (about 1 cup)
• 2 tablespoons chopped fresh basil leaves
• 6 tablespoons shredded Parmesan cheese (optional)