WARM FARRO PILAF WITH DRIED CRANBERRIES

WARM FARRO PILAF WITH DRIED CRANBERRIES image

Yield 6 people

Number Of Ingredients 13

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1 Tbs. 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 no-chicken broth
2 Tbs. olive oil
1/2 medium onion, diced (Ã¢Â Â cup)
1/2 lb. kale, center stem removed, chopped (4 packed cups)
2 cloves garlic, minced (2 tsp.)
1/2 tsp. Aleppo pepper or ÃÂ¼ tsp. red pepper flakes
1/2 cup dried cranberries
1Â Â 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. 2. To make Pilaf: Heat oil in large skillet over medium-high heat. SautÃÂ© 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 sautÃÂ© 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.