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 Baked Faro with Pancetta and HerbsNovember, 2007 Serves 8 / Ingredient tip: Faro (hulled spelt berries), an ancient, nutty grain, makes a delicious side dish. Look for it in specialty markets, Italian groceries, and well-stocked bulk bins. Prep tip: No need to remove small herb leaves from stems; they'll fall off during cooking. 4 ounces pancetta or bacon, chopped 1 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped celery 3 cloves garlic, chopped 2 cups faro (hulled spelt berries), washed 31/4 cups low-sodium chicken broth 1/2 cup Madeira wine 3 tablespoons chopped fresh sage 3 tablespoons chopped fresh rosemary 3 sprigs fresh thyme 3 sprigs fresh marjoram 2 dried bay leaves Salt and pepper, to taste 1. Preheat oven to 325°. Over medium-high heat, sauté pancetta or bacon until crisp in a medium ovenproof saucepan with a lid. Pour off all but 1 teaspoon fat. Reduce heat to medium-low; add onion, carrot, celery, and garlic and cook until tender, about 5 minutes. Add all remaining ingredients and bring to a boil. Cover, transfer to oven, and bake for 11/2 hours, until most of the liquid is absorbed and faro is tender. Remove herb stems and bay leaves before serving. PER SERVING: 214 cal, 24% fat cal, 6g fat, 2g sat fat, 14mg chol, 9g protein, 32g carb, 4g fiber, 404mg sodium |