Farro With Kale And Chick Peas Food

FARRO AND KALE SALAD

Steps:

• Put the walnuts in a small, heavy-bottomed skillet over low heat. Cook, stirring frequently, until lightly toasted and fragrant, 8 to 10 minutes. Cool completely on a small baking sheet.
• Heat a medium saucepan over medium-high heat. Add 2 tablespoons of olive oil and the shallot and cook, stirring often with a wooden spoon, until the shallots have softened and are fragrant, about 3 minutes. Add the farro and toast in the olive oil, stirring often, for about 4 minutes. Reduce the heat to medium and stir in 2 cups water, the oregano and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 25 minutes. Remove the oregano sprigs, drain the farro, and set aside.
• Whisk together the lemon juice, orange juice, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt in a large bowl. Add the warm farro and toss to coat. Add the kale, cherries, cucumber and walnuts and toss to combine. Crumble in the goat cheese, toss gently just to mix and serve.

FARRO WITH KALE AND CHICK PEAS

Steps:

• Strip the kale off its stems and tear into bite-sized pieces. Wash and drain.
• Heat olive oil in a large pot over medium heat.
• Add the kale, a handful at a time, stirring until it is wilted.
• Once all the kale is wilted, add the garlic and pinch of red pepper flakes. Cook for 30 seconds, stirring, until the garlic is fragrant.
• Add the chicken broth and stir well. Cover and cook over medium heat for 5 minutes. Check periodically during this time to make sure that the kale does not burn to the bottom of the pan - this can happen if the heat is too high.
• Add in the chick peas and the farro, and stir over medium heat until the mixture is heated through.
• Add the parmesan and pepper and stir well. Taste, and add salt if needed.