Farro with Roasted Pepper, Spinach and Lemon Shrimp

Makes 4 servings. Per serving: 461 calories, 16.5 g total fat (2 g saturated fat), 46 g carbohydrate, 31 g protein, 10 g dietary fiber, 343 mg sodium.


  • 1 cup farro
  • 1 packed cup flat-leaf parsley leaves
  • 2 large garlic cloves
  • 1 large lemon zested and juiced (about 2-3 Tbsp.)
  • 1 medium roasted red bell pepper coarsely chopped
  • 1 cup packed baby spinach leaves stemmed and coarsely chopped
  • 1/3 cup pitted Kalamata olives chopped
  • 1/4 tsp. red pepper flakes optional
  • Salt and freshly ground black pepper
  • 1 lb. uncooked small frozen shrimp 51/60 count, defrosted, peeled, deveined, tails removed
  • 3 Tbsp. extra virgin olive oil


  1. In medium saucepan, combine farro with 3 cups water. Bring to a boil over medium-high heat, reduce heat to a simmer, cover, and cook until farro is slightly al dente, about 30 minutes. Drain in colander and transfer farro to mixing bowl to cool, stirring occasionally.
  2. Meanwhile, place parsley, garlic and lemon zest on large cutting board. Using large knife, chop together until parsley is very finely chopped, repeatedly gathering mixture together and working knife over it. Set mixture aside.
  3. When farro is lukewarm, mix in roasted pepper, spinach, olives and red pepper flakes, if using. Season with salt and pepper to taste. Spread farro in even layer on serving platter.
  4. Lay shrimp on paper towels and pat dry. In large skillet, heat oil over medium-high heat. Quickly lay shrimp in one layer in pan. Cook for 2 minutes, until shrimp are bright pink halfway up. Sprinkle parsley mixture over shrimp, stir until coated and cook until entirely pink, about 2 minutes. Add lemon juice and stir. Off heat, season with salt and pepper to taste. Spoon contents of pan over farro. Serve hot or lukewarm.