Baby clams, mussels, steamers even shrimp would be wonderful in this recipe.  For the Vegan’s, I would serve just with the spinach and broth. Or you can add cubed firm tofu.

Farro with Spinach & Steamers (optional)
Serves 2

1cup Farro ( I buy it in bulk at the Farmers Market)
3 garlic cloves – finely sliced
4 scallion stems – white to light green part chopped
1/2 cup white wine
1 cup vegetable broth
3 cups or more of spinach – rinsed
1 tblspn lime zest
20-24 steamers (or 14 – 16 shrimp)
Salt, pepper and red chili peppers

In a sauce pan, add farro and cover with water approximately 1 inch over the farro.
Bring to a boil and return to a simmer for 30 minutes. The timing depends on the type of Farro you use. So, best to follow instructions on packaging.
While farro is cooking, heat 2 tablespoons of olive oil in a stock pot. I love to use an enameled Cast Iron like a Staub.
Add scallions and garlic. Sauté until garlic is slightly brown.
Add stock, lime zest and wine bring to a simmer.
Add in spinach and stir until spinach starts to wilt.
Stir in salt, pepper and chili pepper flakes to taste.
Place steamers on top and cover. Simmer until all the steamers open fully.
Strain farro and place on plates in a ring around the plate. Spoon spinach and stock in the middle. Arrange the steamers on top.

Bon Appétit