Angelo WOW Bowl


1 cup dry spelt (also known as farro)

¾ small white beans

4 cloves garlic, minced

24 oz. fresh mushrooms, sliced

1 tsp. basil, ½ tsp. oregano or 2 tsp. Italian seasoning

½ cup marsala cooking wine

4 Tbl cornstartch

1 cup chicken broth

1 can artichoke hearts (in water), drained

1 can lindsay olives, drained

2 Tbl butter

2 Tbsp. fresh lemon juice

½ cup parmesan cheese

Salt and pepper to taste


Bring to a boil spelt and beans with 6 cups water. Turn down heat and simmer for 50 minutes.

Saute garlic, mushrooms and seasonings in a little bit of olive oil.  Let cook for 5 minutes and then add wine and cook for another 5 minutes.  Mix cornstarch into chicken broth and add to the mushrooms mix.  Allow sauce to thicken and add sliced artichoke hearts and sliced olives. Stir in butter, lemon juice and a handful of parmesan cheese to bind sauce together. Add the spelt and beans. Salt and pepper to taste and serve with a little more parmesan cheese on the top. Enjoy!