Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
Ingredients
Farro:
- 1 tablespoon olive oil
- 1 medium carrot, diced
- 1 celery rib, diced
- 1/2 onion, diced
- 4 cloves garlic, minced
- 1 1/4 cup pearled farro
- 4 cups no-chicken broth
Pilaf:
- 2 tablespoons olive oil
- 1/2 onion, diced
- 4 packed cups chopped kale
- 2 cloves garlic, minced
- 1/4 teaspoon Red pepper flakes
- 1/2 cup Dried cranberries
- 1/3 cup toasted pine nuts
Ingredients
Farro:
Pilaf:
|
Rate this recipe!
|
Instructions
To make Farro:
- Heat oil in saucepan over medium-high heat. Add carrot, celery, and onion. Cook 3 to 5 minutes, or until vegetables start to brown. Add garlic and cook for another minute. Add farro, and stir to coat grains with oil. Pour in broth, and bring mixture to a simmer. Reduce heat to low, and cover. Cook 20 minutes, or until just tender; drain. Discard carrot, celery, and onion. Cool farro.
To make Pilaf:
- Heat oil in large skillet over medium-high heat. Sauté diced onion 5 to 7 minutes. Add kale, and cook 5 minutes or until just wilted. Reduce heat to medium, and stir in garlic and pepper. Cook 1 minute, then add farro, and sauté 3 to 5 minutes, or until warmed through. Remove from heat, and stir in dried cranberries and pine nuts. Season with salt and pepper, if desired. Serve warm.