nutritional information

Per 1-cup serving:

  • Calories: 329
  • Protein: 10 g
  • Total Fat: 13 g
  • Saturated Fat: 1 g
  • Carbohydrates: 49 g
  • Cholesterol: 0 mg
  • Sodium: 370 mg
  • Fiber: 6 g
  • Sugar: 10 g
Vegan

Warm Farro Pilaf with Dried Cranberries

Warm Farro Pilaf with Dried Cranberries

Serves 6

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. 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

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comments

I live in Garfagnana whiich is the ONLY place in the world this grain is grown AND we DO NOT cook our Farro this way. A much easier way is - rinse the Farro under cold water and cook in water or broth till done (about half hour) depending on how al dente you want your Farro. It is a staple food for us here. Another way to cook the Farro for soup and Add pureed beans to use as the broth with the cooked Farro. Upon serving Drizzle with EVOO and enjoy. Farro is one of the MOST nutritious grains in the world today and since it was discovered. It Fed the Roman Army for over 700 years, because it such an easy keeper and travels very well. Buon Appetito

Carolyna Cooper - 2013-01-09 16:57:06

It says "no-chicken" broth. read it already

marta wilson - 2012-10-21 22:03:51

Chicken broth. That's not vegetarian!

Linda - 2012-10-15 00:52:30

Try

Stephanie - 2012-10-13 01:30:04

It was good, but the kale was gross. Next time I'll substitute spinach. I also left out the celery because, well... I didn't have any :p

T.A. - 2011-12-02 15:31:08

I made this for Thanksgiving dinner and it was a big hit. One meat eater said it was her favorite part of the meal. The pine nuts really add to the flavor and texture of the dish. I roasted then and then waited till just before the meal to sprinkle them on top.

Connie - 2011-11-25 11:26:56

Awesome! A hit all around. Even making it for Thanksgiving. Because it doesn't have to be served hot it makes for a great make ahead and heat ahead of time dish. No problem finding room in the oven for this one.

Arianne - 2011-11-22 14:33:34

I absolutely love this recipe! I did not discard the carrot, onion or celery....instead I diced them up into smaller pieces and kept in the recipe. I used vegetable broth and pipitas nuts as subsituted items. I had never had Farro before, and now that I have found it....I am always looking for ways to incorporate it into our planned meals.

Pat - 2011-12-27 23:17:26

I love this recipe! I made it tonight for dinner and everyone loved it. I used vegetable broth, we are vegetarians. Its a great dish and so easy to make and does not require lots of chopping or dishes.

S B - 2012-01-23 19:15:15