Warm Farro Pilaf with Kale and Cranberries

This is basically the perfect fall/winter dish. Yeah, I said it. I just don't see how you can improve upon it. It has such a great combination of textures and flavors -- chewy, crunchy, savory, sweet, spicy -- it's a total party in your mouth. It's good enough to stand on its own, but it would also be a great paired with roasted root vegetables or roast chicken (for all my carnivorous friends in the audience).

Warm Farro Pilaf with Kale and Cranberries
From Vegetarian Times

Farro

• 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 farro
• 4 cups vegetable broth

Pilaf

• 2 tablespoons olive oil
• 1/2 medium onion, diced
• 1/2 pound kale, center stem removed, chopped (about 4 packed cups)
• 2 cloves garlic, minced
• 1/2 tsp. Aleppo pepper or 1/4 tsp. red pepper flakes
• 1/2 cup dried cranberries
• 1/3 cup 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. (This step can be done ahead.)

To make pilaf: Heat oil in large skillet over medium-high heat. Saute diced onion 5 to 7 minutes. Add kale and cook another 5 to 7 minutes, or until just wilted. Reduce heat to medium, and stir in garlic and pepper. Cook 1 minute, then add farro. Saute 3 to 5 minutes, or until warmed through. Remove from heat and stir in dried cranberries and pine nuts.

Lentil & Farro Soup

This soup is what I like to call a stealth recipe. You read it over, take a look at the ingredient list, and you're like, okay, that sounds pretty good. Just pretty good, not amazing. But then you make it... and you are utterly SHOCKED at how delicious and flavorful it is. This recipe is kinda like that. Stealthy. It seems humble at first glance, but the combination of chewy farro, aromatic curry, lemony yogurt, and those occasional sweet bursts of sweet potato combine into something awesome that's soon to be one of your new favorite soups.

Lentil & Farro Soup

From Super Natural Every Day

• 2 tablespoons olive oil
• 2 large yellow onions, chopped
• 1 cup peeled and diced sweet potato or winter squash
• Sea salt
• 1 tablespoon + 2 teaspoons Indian curry powder
• 2/3 cup whole or semi-pearled farro
• 1 1/4 cups lentils, picked over and rinsed
• 6 to 7 cups vegetable broth or water
• 1 cup plain yogurt or Greek-style yogurt, or creme fraiche
• Grated zest and juice of 1 lemon

Heat the oil in a large soup pot over medium-high heat. Stir in the onions and sweet potato. Add a big pinch of salt and saute until the onions soften a bit, a couple of minutes. Add the curry powder and stir until the onions and sweet potatoes are coated and the curry is fragrant, a minute or so. Add the farro, lentils, and 6 cups of the broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 50 minutes, or until the farro and lentils are cooked through. (If you're using semi-pearled farro, the cooking time is about 25 minutes.) Taste and season with more salt if needed; how much you'll need depends on the saltiness of your broth. Don't under-salt; the soup will taste flat.

While the soup is cooking, in a small bowl, stir together the yogurt, lemon zest and juice, and about 1/4 teaspoon of salt. Serve each bowl of soup topped with a dollop of lemon yogurt and a drizzle of olive oil. Video Marketing Blaster Reviews - Techno Reviews Video Marketing Blaster Reviews - Techno Reviews Video Marketing Blaster Reviews - Techno Reviews