Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Dinner in 35 Minutes: Chicken Fried Farro

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Dinner in 35 Minutes: Chicken Fried Farro

Article excerpt

This comes from Spike Mendelsohn, who's among the celebrity chef contributors to a television cooking show called "Recipe Rehab" that can be seen via YouTube. The show's premise is that family- favorite dishes can be reworked to be more healthful.

Farro stands in quite nicely for rice in this one-skillet dish, a comfort-food rendition that trades the peas, carrots and onions of Americanized Chinese fried rice for ginger-garlic-scallion aromatics and the mildness of zucchini and yellow squash. The ancient grain cooks while you chop, which makes this a weeknight option even for busy cooks. Mr. Mendelsohn doesn't season the chicken, but I recommend it.

If you can find plain, cooked farro on your grocer's salad bar, you'll be able to knock minutes off the prep time. Cooked wheat berries may be substituted, although they are considerably chewier.

If you're planning to eat this as leftovers, you might want to blanch/shock the snow peas separately before slicing them and adding them to the mix in the wok or skillet. That way, they'll stay a happier shade of green.

Serve with a first course of miso soup. Adapted from "Recipe Rehab: 80 Delicious Recipes That Slash the Fat, not the Flavor," from the editors of Everyday Health with JoAnn Cianciulli and Maureen Namkoong.


4 servings


Kosher salt

1 cup dried semi-pearled farro

1-inch piece fresh ginger root

3 cloves garlic

2 scallions

1 medium zucchini

1 medium yellow squash

8 ounces fresh snow peas

10 to 12 ounces boneless, skinless chicken breast

Freshly ground black pepper

1 large egg

2 tablespoons canola oil

2 tablespoons low-sodium soy sauce (may substitute dark soy sauce for more flavor)


Bring a large saucepan of water to a boil over high heat. …

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