Warm Farro Pilaf with Dried Cranberries

Author:Inspired by Vegetarian Times
Yield:6 Serving(s)


1 tbsp. olive oil
medium carrot, cut in half
celery rib, cut in half
1/2 small onion
1 1/4 cups pearled farro
4 cups no-chicken broth
2 tbsp. 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 cups dried cranberries
1/3 cups 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.
  3. Nutritional Information.


Nutrition Facts

6 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 13g20%
Saturated Fat 1g5%
Trans Fat
Cholesterol 0mg0%
Sodium 370mg15%
Total Carbohydrate 49g16%
Dietary Fiber 6g24%
Total Sugars 10g
Includes Added Sugars
Protein 10g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.