This recipe calls for pearled farro, which cooks much faster than whole regular farro, and it doesn’t require soaking before it is prepared.
1 Tbs. olive oil
1 medium carrot, cut in half
1 celery rib, cut in half
½ small onion
1¼ cups pearled farro
4 cups no-chicken broth or water
2 Tbs. olive oil
½ medium onion, diced (⅔ cup)
½ lb. kale, center stem removed, chopped (4 packed cups)
2 cloves garlic, minced (2 tsp.)
½ tsp. Aleppo pepper or ¼ tsp. red pepper flakes
½ cup dried cranberries
⅓ cup toasted pine nuts

  1. 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. 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.

Calories: 329
Protein: 10 g
Total Fat: 13 g
Saturated Fat: 1 g
Carbohydrates: 49 g
Cholesterol: 0 mg
Sodium: 370 mg
Fiber: 6 g
Sugar: 10 g