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

Grano Italiano
Copyright Recipe © 2015 Woodland Foods


  • 2 Cups Grano - Whole Kernel Pearled Wheat, uncooked

  • 1 Cup Extra-Virgin Olive Oil

  • 1 1/2 Tablespoons Lemon Juice

  • 1/4 Cup Grated Parmesan Cheese, Plus More For Garnish

  • 1 Clove Garlic, minced

  • 3/4 Teaspoon Kosher Sea Salt Flakes

  • 1/2 Teaspoon Ground Black Peppercorns Dustless

  • 1 (15-Ounce) Can Artichoke Hearts, drained and quartered

  • 2 Ounces Spinach, trimmed and chopped

  • 1/4 Cup Diced Tomatoes

  • 1/2 Cup Sliced Red Onion

  • Pancetta, cooked until crisp, for garnish


  1. 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.

  2. 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.

  3. Top with crispy pancetta and more Parmesan, and serve.