Warm Farro Pilaf With Dried Cranberries

Name: Warm Farro Pilaf With Dried Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon olive oil; 1 medium carrot, cut in half; 1 celery rib, cut in half; 1/2 small onion; 1 1/4 cups pearled cracked farro; 4 cups no-chicken broth; 2 tablespoons olive oil; 1/2 medium onion, diced (2/3 cup); 1/2 lb kale, center stem removed, chopped (4 packed cups); 2 garlic cloves, minced (2 tsp.); 1/2 teaspoon aleppo pepper or 1/4 teaspoon red pepper flakes; 1/2 cup dried cranberries; 1/3 cup toasted pine nuts

Submitted by Sara Morford

"From Vegetarian times. I haven't had it yet. Serving size is 1 Cup"

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Ready In:: 45mins
Ingredients:: 13
Serves:: 6

ingredients

1 tablespoon olive oil
1 medium carrot, cut in half
1 celery rib, cut in half
¹⁄₂ small onion
1 ¹⁄₄ cups pearled cracked farro
4 cups no-chicken broth
2 tablespoons olive oil
¹⁄₂ medium onion, diced (2/3 cup)
¹⁄₂ lb kale, center stem removed, chopped (4 packed cups)
2 garlic cloves, minced (2 tsp.)
¹⁄₂ teaspoon aleppo pepper or 1/4 teaspoon red pepper flakes
¹⁄₂ cup dried cranberries
¹⁄₃ cup toasted pine nuts

directions

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.