Farrotto with Greens and 'Parmesan'

The title for this recipe is a play on words, from the Italian for spelt (farro) plus risotto - hence, farrotto. Making the dish with spelt isn't quite as much a labor of love as risotto made with rice, since you only need to stir frequently, not constantly.

Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add 2 and 1/4 cups chopped red onion and 4 minced garlic cloves; saute for 7 minutes.

Rinse and drain 1 cup uncooked spelt, then add to the pan and saute for 2 minutes. Stir in 1 cup vegan Chardonnay of your choice, and cook for 3 minutes. For some yummy vegan wine options, check out www.theorganicwinecompany.com

Add 14 ounces vegetable broth and cook until the liquid is nearly absorbed, stirring frequently. The original recipe said this step would take about 12 minutes, but mine took 20.

Add 2 cups water and 1/4 tsp. black pepper; again, cook until the liquid is nearly absorbed, stirring frequently - the suggested time was again 12 minutes, but mine took nearly 30 minutes (perhaps I should have stirred more frequently?)

Remove from heat and stir in 4 cups chopped gourmet salad greens and 1/2 cup shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods).

1 cup of farrotto is 290 calories, and you'll have 4 servings. Although the original recipe billed this recipe as a side dish, it can definitely be a vegan main course.

Cost:
red onion $2.09
Chardonnay $27.99 (the rest of the bottle was to drink, of course!)
vegetable broth $2.49
gourmet salad greens $2.50