Warm Farro Pilaf With Dried Cranberries Food

WARM FARRO PILAF WITH DRIED CRANBERRIES

Warm Farro Pilaf With Dried Cranberries image

Make and share this Warm Farro Pilaf With Dried Cranberries recipe from Food.com.

Provided by Sara Morford

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 151.3, Fat 12.4, SaturatedFat 1.4, Cholesterol 0.2, Sodium 437.4, Carbohydrate 9.3, Fiber 2.1, Sugar 2.3, Protein 3.1

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