This satisfying, Italian-inspired side dish showcases the versatility of Grano as a whole-grain pasta substitute. Be sure to cook Grano al dente, just like perfectly cooked pasta, for the best results.
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients
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2 Cups Grano - Whole Kernel Pearled Wheat, uncooked
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1 Cup Extra-Virgin Olive Oil
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1 1/2 Tablespoons Lemon Juice
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1/4 Cup Grated Parmesan Cheese, Plus More For Garnish
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1 Clove Garlic, minced
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3/4 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Ground Black Peppercorns Dustless
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1 (15-Ounce) Can Artichoke Hearts, drained and quartered
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2 Ounces Spinach, trimmed and chopped
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1/4 Cup Diced Tomatoes
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1/2 Cup Sliced Red Onion
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Pancetta, cooked until crisp, for garnish
Directions
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Bring 2-1/2 cups water to a boil. Add grano and return to boil. Reduce heat and simmer until tender, about 30 minutes. Drain any remaining liquid, and let grano cool to room temperature.
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Whisk together olive oil, lemon juice, Parmesan, garlic, salt and black pepper until combined. Add grano, artichokes, spinach, tomatoes and red onions, and toss until evenly coated.
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Top with crispy pancetta and more Parmesan, and serve.