Warm Chard And Farro

Directions

1. Rinse the farro, and put it in a saucepan with the three (peeled) cloves of garlic. Cover with broth - about 1/4 inch above the farro. Bring it to a boil, add a pinch of salt and turn it down to a simmer. Cook uncovered for about 15 minutes until the farro is tender but still has a bit of chew. Add broth if you need to (I didn't). When it is done, discard the garlic cloves.
2. Meanwhile wash and dry the chard. Admire it - such a pretty green! Chop the stems and put them in a bowl, then chop the leaves into fairly small ribbons. Heat enough oil to slick the bottom of a saucepan, then add the shallot. Saute for just a few minutes until they are clear, then add in the chard stems, raisins and the pinch of cinnamon. After another minute or so add the chopped leaves, and stir in the warm farro and cook until the chard is just wilted. Add the tomatoes and parsley, and dress with a bit more good olive oil and the juice from the lemon. Taste for salt and pepper. Serve topped with shredded parmesan. Eat! Be healthy!