Tuscan Grain Bowl with Grilled Chicken and Broccolini

Tuscan Grain Bowl with Grilled Chicken and Broccolini
Photo by Scott Phillips


  • Small fresh basil leaves
  • 1-½ cups cooked pearled farro (cook according to package directions)
  • ¼ cup halved cherry tomatoes
  • 2 medium cloves garlic, thinly sliced and sautéed until crisp
  • 2 Tbs. pine nuts
  • 4 oz. chicken breast, grilled
  • 2 Tbs. extra-virgin olive oil; more as needed
  • + 6 more ingredients
    • 1-½ Tbs. balsamic glaze
    • Kosher salt and freshly ground pepper
    • ¾ cup chopped roasted Broccolini
    • ¾ cup chopped escarole
    • ½ cup (¾ oz.) fresh basil, chopped
    • 1-½ Tbs. fresh flat-leaf parsley, chopped

Put the chopped basil, parsley, and pine nuts in a small food processor or mortar, and pulse or grind with a pestle until well combined. Add the olive oil and pulse to incorporate, adding more oil to thin, if needed. Season to taste with salt and pepper. Mound the farro in a large bowl. Arrange t...

View full recipe at Fine Cooking


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