Looking for an alternative to rice for dinner?
Ingredients
2 1/4 cups low-sodium
chicken broth
1 cup whole farro
1/2 lb button mushrooms,
halved or quartered if large
1 leeks, white and light
green parts only, halved and sliced
1 3-inch piece Parmesan
rind and 1/3 cup grated Parmesan, plus more grated for serving
1 bay leaf
pinch ground nutmeg
kosher salt and black
pepper
4 small boneless,
skinless chicken thighs (about 1 pound)
1 cup of Fresh frozen
peas
1/4 cup chopped fresh flat-leaf
parsley leaves
Directions
1) Combine the
broth, farro, mushrooms, leeks, Parmesan rind, bay leaf, nutmeg, 1 teaspoons
salt, and 1/2 teaspoon pepper in a
4- to 6-quart slow cooker. Top with the chicken.
2) Cover and cook
until the chicken is tender, on low for 4 to 4 ½ hours or on high for 3 hours
on low (this will shorten total recipe time).
3) Stir in frozen pea to the slow cooker
the last 10 minutes
3) When cooking is completed- Discard the
Parmesan rind and bay leaf. Using 2 forks, shred the chicken into large pieces.
Stir in grated Parmesan.
Sprinkle the risotto with the parsley and serve with
additional grated Parmesan on a bed of arugula. Enjoy this reduced calorie Risotto!
Makes 4 servings: 425 calories / serving 36g Protein
197 mg Calcium
References:
http://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm
Modified Recipe Inspired by
Lindsay Hunt / Real Simple 2013