Farroto with Peas and Parmesan

 
1 T olive oil
½ C chopped onion
1 C farro
4 C chicken broth
1 T butter
1 C finely grated Parmesan cheese
1 C fresh or frozen peas

Place oil in a large saucepan on medium heat. Add onion and stir for about 3 minutes, or until tender. Add farro and stir for about 5 minutes, or until toasted. Add chicken broth, about ½ cup at a time. Cook and stir after each addition, until broth is absorbed. Continue adding broth, stirring often, until farro is tender, but not mushy. (The process takes about 40 minutes.) Stir in the butter, Parmesan and peas. Cook and stir until heated through.

Hint: Cooking farro this way is like making risotto, but farro contains more antioxidants and fiber than rice and is therefore healthier.

Lemon Meringue Cookies

© "From Ellie's Kitchen to Yours"
 
3 egg whites
½ tsp cream of tartar
1 C sugar
1 T lemon rind, grated
Nonstick cooking spray

Beat egg whites until foamy and add cream of tartar. Gradually beat in sugar, 2 tablespoons at a time, until stiff glossy peaks form. Fold in lemon rind. Drop by teaspoon onto baking sheets that have been sprayed with nonstick cooking spray. Bake at 275° for 20 to 25 minutes. Cool on wire rack.

Yield: 5 to 6 dozen

Hint: These delicious cookies have no fat or cholesterol and contain approximately 35 calories each. The lemon imparts a wonderful flavor. These make a wonderful gift for someone who is on a very restricted low fat or fat free diet. To achieve maximum volume from the egg whites, they should be at room temperature when beaten.