Best Toasted Farro With Kale Currants And Pine Nuts Recipes

Farro and Kale Salad image

Provided by Giada De Laurentiis

Time 45m

Yield 4 servings

Number Of Ingredients 12

1/2 cup chopped walnuts
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 small shallot, diced
1 cup farro, rinsed
2 sprigs oregano
1 teaspoon kosher salt
Juice of 1 large lemon
Juice of 1 orange
1 small bunch Tuscan kale, stemmed and finely shredded
1/2 cup dried cherries or 1 cup fresh cherries, pitted and halved
1/2 English cucumber, peeled and cut into 1/4-inch pieces
4 ounces goat cheese

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.

Kale Salad With Pine Nuts, Currants & Parmesan image

Provided by blucoat

Time 4h

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons dried currants
7 tablespoons white balsamic vinegar, divided
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
2 bunches tuscan kale, center ribs and stems removed, leaves thinly sliced crosswise (about 1 pound)
2 tablespoons pine nuts, lightly toasted
parmesan cheese, shavings

Steps:

Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat.
Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

Nutrition Facts : Calories 68.5, Fat 3.5, SaturatedFat 0.4, Sodium 167.3, Carbohydrate 9.1, Fiber 1.2, Sugar 3.7, Protein 2