Healthy Recipe: Warm Farro Pilaf With Dried Cranberries

Farro is a chewy and tender Italian wheat grain like barley with a mild flavor. Cracked farro cooks much faster than whole regular farro, and it doesn't require soaking before it's made.

Ingredient List (Serves 6)

FARRO

Farro in 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
  
• 1/2 small onion
  
• 1 1/4 cups pearled farro
  
• 4 cups no-chicken broth

PILAF

• 2 Tbs. olive oil
  
• 1/2 medium onion, diced (2/3 cup)
  
• 1/2 lb. kale, center stem removed, chopped (4 packed cups)
  
• 2 cloves garlic, minced (2 tsp.)
  
• 1/2 tsp. Aleppo pepper or 1/4 tsp. 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.

Nutritional Information

Per 1-cup serving: Calories: 329, Protein: 10g, Total fat: 13g, Saturated fat: 1g, Carbs: 49g, Cholesterol: mg, Sodium: 370mg, Fiber: 6g, Sugars: 10g

Source: Vegetariantimes