The $1.99 Trader Joe's Pantry Staple I Always Stock Up On
I keep this pantry staple on hand all year round. I use it for so many different types of recipes, and it always cooks perfectly.
The one dinner my wife requests time and time again is a bowl of cheesy farro topped with garlicky spinach and a poached egg. Not that I’m complaining. It’s cozy, comforting, and not too heavy, making it a quick and delicious dinner any time of year. That’s why I always keep a bag (or two or three) of Trader Joe’s 10-Minute Farro in our pantry—I can whip up our favorite dinner in 30 minutes or less.
Farro is a type of whole-grain wheat with a nutty flavor and chewy texture that is great in salads, soups, as a main dish or side. It typically takes up to 45 minutes to cook on the stovetop, something I rarely think far enough ahead to do. Thanks to Trader Joe’s quick-cooking version, I can have perfectly cooked farro in about 10 minutes.
How I Make Trader Joe’s 10-Minute Farro
I like to cook my farro in chicken broth because it adds great flavor. When seasoning the farro for cooking, be sure to add salt, and don't skimp on the freshly ground black pepper. I love the heat of freshly ground black pepper with the nutty farro.
After cooking for 10 minutes (that really is all it takes), I turn off the heat, remove the lid from the pot, cover it with a clean cotton dish towel, and place the lid over the dish towel. I like to let the farro sit like this for about five minutes. The towel absorbs the steam from the pot (which can make the farro sticky), keeping it fluffy. While the farro is sitting, I finish the other components.
I love this farro served with garlicky spinach and a poached egg—it's one of my favorite fast dinners. While the farro is cooking, I poach a couple of eggs and set them aside. In the same pan, I heat a little olive oil and sauté some garlic until fragrant. I add a splash of water to the pan so the garlic doesn't burn, then I toss in a whole six-ounce bag of spinach from Trader Joe's. I put the lid on the pan for a minute or two until the spinach has just wilted, then add a splash of lemon juice, salt, and pepper.
Once the farro has finished cooking, I stir in finely grated Parmesan cheese and a splash of cream, which, along with the leftover cooking liquid, makes a creamy sauce. I taste for seasoning and divide it into bowls. I top each bowl with the garlicky spinach, the poached eggs, and a little more Parmesan cheese, salt, and pepper. Dinner is served!
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