Agrodolce rainbow chard with pine nuts and pecorino from Delicious Magazine (Aus), October 2018 (#186): Healthy Dinners Special (page 71) by Tom Walton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on October 19, 2022

    A great side dish or salad depending if you have it warm or cold. I cut out a few steps by adding the faro to the pan I cooked the chard in. I only used 1/2 cup of farro and it was plenty.

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