Warm Farro Pilaf with Dried Cranberries
An Italian wheat grain, farro is chewy and tender like barley but with a milder flavor. Pearled or cracked farro cooks much faster than whole regular farro, and it doesn’t require soaking before it’s made.
Servings Prep Time
6servings 15minutes
Cook Time
30minutes
Servings Prep Time
6servings 15minutes
Cook Time
30minutes
Ingredients
Farro:
Pilaf:
Instructions
To make Farro:
  1. 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:
  1. 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.