Warm Farro Pilaf with Dried Cranberries
|Author:||Inspired by Vegetarian Times|
|1 tbsp.||olive oil|
|1||medium carrot, cut in half|
|1||celery rib, cut in half|
|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|
- 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.
- 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.
|Amount per serving
|% Daily Value*|
|Total Fat 13g||20%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 49g||16%|
|Dietary Fiber 6g||24%|
|Total Sugars 10g|
|Includes Added Sugars|
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.