Farro is an ancient Italian grain, typically grown in Umbria. Despite its nutritionally beneficial nature, farro is a good base for many dishes (both sweet and savory). I like to make a big bowl of it on a Sunday, and then use it as a base to take it in many different directions throughout the week.
- 3 cups farro
- 3 Tbs. olive oil
- 2 medium carrots, peeled (or not), cut in half; and cut into 1/4-inch half-moons
- 2 celery ribs, with leaves if possible, cut in half; and cut into 1/4-inch half-moons
- ½ large onion, cut into 3/4-inch dice
- ½ lb. kale, center stem removed, chopped (4 packed cups)
- 2 cloves garlic, minced (2 teaspoons)
- ¼ teaspoon red pepper flakes
- ½ cup dried cranberries
- ⅓ cup toasted pine nuts
To make farro: In a Dutch oven or other heavy-bottom pot, bring well-salted water, to a rolling boil. Add farro, stir and allow to cook until desired consistency is reached. I prefer al dente (to the tooth). Drain and set aside in a large bowl.
Heat oil in large skillet over medium-high heat. Sauté diced onion, carrots, and celery (lightly seasoned with kosher salt and freshly ground pepper) until onions are translucent and celery/carrots are tender, approximately 5 to 7 minutes.
Add kale, season it with salt/pepper, and cook 5 to 7 minutes, or until just wilted, stirring throughout the cooking.
Reduce heat to medium, and stir in garlic and red pepper flakes. Cook 1 minute, being careful to not brown the garlic.
Add farro, and sauté 3 to 5 minutes, or until warmed through.
Remove from heat, and stir in dried cranberries and pine nuts. Test for flavor and season with salt and pepper, if desired. Serve warm or at room temperature.