Warm Farro Pilaf With Dried Cranberries |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Vegetarian times. I haven't had it yet. Serving size is 1 Cup Ingredients:
1 tablespoon olive oil |
1 medium carrot, cut in half |
1 celery rib, cut in half |
1/2 small onion |
1 1/4 cups pearled cracked farro |
4 cups no-chicken broth |
2 tablespoons olive oil |
1/2 medium onion, diced (2/3 cup) |
1/2 lb kale, center stem removed, chopped (4 packed cups) |
2 garlic cloves, minced (2 tsp.) |
1/2 teaspoon aleppo pepper or 1/4 teaspoon red pepper flakes |
1/2 cup dried cranberries |
1/3 cup toasted pine nuts |
Directions:
1. 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 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.
2. To make Pilaf: Heat oil in large skillet over medium-high heat. Sauté diced onion 5 to 7 minutes. Add kale, and cook 5 to 7 minutes, or until just wilted. Reduce heat to medium, and stir in garlic and Aleppo 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.
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