Shaved Parmesan and parsley round this out into a dish that is filling, satisfying, but also rather healthy. The flavors matured overnight, too, and this was gone all too quick!
Artichokes and tuna are Mediterranean flavors we have always liked together, and the jarred versions of each are cupboard staples that add a lot of body and flavor to basic dishes like this spelt farotto.
Experiment with other jarred and preserved foods! We might try olives, canned tomatoes, and more parsley in another version of this. It would be wonderful with bits of leftover roast chicken and lemon zest and herbs. Grains like these absorb any flavors you add to them; think of them as a blank canvas for the palette of your cupboards and fresh food from the markets.
Spelt Farotto with Tuna and Artichokes
1 1/2 cups spelt or the red and green pepper spelt mix from Trader Joe's
3 cups chicken broth
8-12 ounces artichoke antipasto or chopped jarred artichokes
1 small can good tuna, packed in oil
Two large handfuls of flat parsley, chopped
About half a cup of shaved Parmesan or pecorino cheese
Salt and pepper
Add the parsley and cook until wilted, then take off the heat and taste. It won't need much salt, but perhaps a little pepper.Tip: shave the Parmesan with a vegetable peeler into bite-sized curls.
Toss with the Parmesan and serve.
(Images: Faith Hopler)