Warm Farro Pilaf with Dried Cranberries
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. The farro in this recipe can be made a few days ahead or even frozen.
- 1 Tbs. olive oil
- 1 medium carrot, cut in half
- 1 celery rib, cut in half
- ½ small onion
- 1 ¼ cups pearled farro
- 4 cups no-chicken broth
- 2 Tbs. olive oil
- ½ medium onion, diced (⅔ cup)
- ½ lb. kale, center stem removed, chopped (4 packed cups)
- 2 cloves garlic, minced (2 tsp.)
- ½ tsp. Aleppo pepper or ¼ tsp. red pepper flakes
- ½ cup dried cranberries
- ⅓ cup toasted pine nuts
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.
November 2011 p.73