Cuccìa
Prep Time
1 hour 45 minutes
Number of Servings
Serves 4
Ingredients
  • 1 cup wheat berries—traditionally, farro is used
  • 1 cup lentils or other legume, such as chickpeas or fava beans
  • Olive oil
  • 1 to 3 cloves of garlic, chopped
  • [q:1/2] to 1 tsp salt
  • [q:1/2] tsp pepper
  • Spices for seasoning:
    • fennel seed
    • rosemary
    • turmeric
    • cumin
    • nutmeg
    • cinnamon
  • 3 Tbsp tomato paste or [q:1/4] cup diced tomatoes
  • 1 Tbsp lemon juice
  • Splash of red wine
  • Parmesan cheese (optional)
Directions
  1. Cover wheat with about 1 inch of water.
  2. Bring to a boil, then turn down heat and simmer for about an hour or until the grain opens and is soft. The cooking time will depend on the variety of wheat you have and whether you soaked it overnight.
  3. Cook the lentils separately by putting [q:1/2] cup of lentils and about 1 cup of water or vegetable broth in a saucepan. (You may want to add a little more water or broth depending on the consistency you want.) Bring to a boil then turn down heat and simmer until soft.
  4. Meanwhile, heat olive oil in a separate medium pan, add chopped garlic, salt, pepper, and any other desired spices.
  5. Add in tomato paste or diced tomatoes, lemon juice, a splash of red wine, and the lentils and warm all together.
  6. Add lentil mixture to the wheat, stir together, sprinkle with Parmesan cheese, if using, and enjoy.
Nutrition Info
Made with farro, lentils, and tomato paste: 364 Calories, 3 g Protein, 13 g Carbohydrates, 19 g Protein, 0 mg Cholesterol, 65 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 11 g Fiber, 5 g Total fat (1 g sat), 271 mg Sodium, [nut:5] Folate, [nut:4] Vitamin B1 (thiamine), Phosphorus, [nut:3] Vitamin B6, Iron, [nut:2] Vitamin B3 (niacin), Magnesium, Zinc, [nut:1] Vitamin B2 (riboflavin), Vitamin E, Potassium