Farro and Winter Vegetables

Preheat the oven to 450°F.
Simmer farro in 2 cups water in a partially covered medium saucepan over medium heat until cooked through but still al dente, about 35-40 minutes (about 20 minutes for semi-pearled farro). Don’t worry if there is a little water left in the pan when it’s cooked.
Slice the carrots in half lengthwise. Place carrots and broccolini evenly on a baking sheet (I line mine with parchment). Drizzle with olive oil, sprinkle with kosher salt and roast until beginning to brown, about 15 minutes.
Meanwhile heat a large skillet over medium heat, add oil then the onions and garlic, sprinkle with kosher salt and cook until beginning to brown, about 10 minutes.
Add the chopped kale and ½ cup water, cover and cook for 5 minutes or until kale is wilted. Remove lid and add the red wine and cook without the cover until almost, but not quite dry.
Combine kale with farro and stir in the walnuts, season to taste with salt and pepper, and top with roasted vegetables.

Banner Image:

IMG_4951.jpg

Grain:

Farro [1]Wheat [2]

Ingredients:

1 cup farro

1 bunch Tuscan kale chopped (stems trimmed oﬀ)

1 onion, chopped

2 cloves garlic, minced

2 Tablespoons olive oil

⅓ cup red wine

½ cup toasted walnuts, chopped

16 broccolini stems

12 baby carrots (real baby carrots not bags of rounded nubs)

Olive oil for drizzling

Salt and freshly ground pepper

Active time:

30 minutes

Yield:

4 servings

Author:

Recipe courtesy of Amy Sherman [3].

Diet:

Mediterranean DietVegetarian & Vegan Diet

Course:

Main dishes

Meal:

Dinner

Dietary choice:

Vegetarian Vegan

Rating:

Description:

A rich winter vegetarian meal, this recipe calls for whole grain farro. If you all you can ﬁnd in your local market is semi-pearled, you’ll be losing a little of the whole grain goodness, and will need to cook it a little less.