Grande Whole Grains with Spinach and Serrano Ham

By TaratheFoodie

Ingredients

• 1 cup Bob’s Red Mill Grande Whole Grains
• 2 cups chicken stock
• 2 tablespoons California Olive Ranch Miller’s Blend Extra Virgin Olive Oil
• 1 cup diced onions
• 1 large clove garlic, minced
• 1/8 tspn sea salt
• 1/8 tspn fresh ground pepper
• 1/2 a Hungarian hot pepper, finely diced (1/8 cup)
• 3 thin slices Serrano ham (Spanish dry cured ham), diced (1/4 cup packed tightly)
• 2 packed cups fresh spinach, rough chopped
• Romano cheese to finish the dish

Details

Servings 4
Adapted from tarathefoodie.blogspot.com

Preparation

Step 1

Start by preparing the grains by adding 1 cup of Bob’s Red Mill Grande Whole Grains and 2 cups of chicken stock to a sauce pan and stir. Bring to a boil over high heat, then turn the heat down to low, stir again, and cover and let the grains soak up all of the chicken stock, which will take between 45 minutes to an hour. Check them periodically and once all of the liquid has been absorbed, turn the heat off and fluff with a fork.

While the grains are cooking, heat the olive oil over medium-high heat in a large pan, then add the onions and sauté for a couple minutes, turning the heat down to medium.

Add the garlic and stir, cooking another 30 seconds or so until the garlic is fragrant. Season with the salt and pepper.

Then add the hot pepper and the dry cured ham and stir, cooking another minute or so.

Next, add the chopped fresh spinach and stir until wilted. This only takes about a minute.

By now your grains should be about done. Add them to the pan and stir, cooking for a few minutes so all the flavors meld together.

Grate some Romano cheese all over the grains, then stir. Transfer the grains to a serving dish and top with more grated Romano cheese.