An old family favorite I used to make all the time when my kids were small, but stopped when I no longer ate white rice. So, I tried it with Farro and everyone loved it! This makes for a very healthy recipe the whole family can enjoy! Sometimes I cut down on the cheese and then top the dish with Uncle Sam cereal (original recipe was made with corn flakes). My granddaughter loves it when I make this as a side dish, omitting the chicken.
1 cup Farro
2 1/2-3 cups water
2 Tbsp. organic butter
2 tsp. sea salt
1 tsp. pepper
1 Tbsp. almond or coconut flour
1/2 c. coconut milk
1 c. onion, chopped
1 c. celery, chopped
1 c. peas
3 whole large chicken breast, cooked and diced
1 bunch broccoli, slightly steamed OR 1 10 oz. pkg. frozen broccoli, cooked
1/2 c. white cheese, grated (I used White Cheddar)
In a medium saucepan, combine Farro, celery, water and 1 teaspoon salt. Heat to boiling. Cover and simmer for about 8 minutes, or until Farro is tender and water is absorbed.
Melt butter in a medium saucepan or skillet. Saute chicken for about 1 minute; stir in coconut flour, pepper, and remaining 1 teaspoon salt. Continue to cook, stirring constantly. Stir in coconut milk and 1 1/3 cups water. Continue cooking and stirring until sauce thickens and gently boils for about 1 minute. Place Farrow mixture into a 9 x 13 pan. Add chicken with sauce mixture. Sprinkle with cheese and cereal (see below) and bake at 375° for 20 minutes.
Additional Topping (optional)
Mix 1 c. Uncle Sam cereal with 4 Tbsp melted butter and add on top before baking