Warm Farro Pilaf with Dried Cranberries & Kale

Recipe by Cook's Hideout

It's November and the beginning of holiday season. I can't believe that the stores here started selling Christmas trees from early October. From my experience, it is better to buy them when you see them in the stores even if it is ridiculously early in the season because by the time you are mentally ready for the holidays, all the stores will be out of holiday stuff and you will have nothing to decorate the house (true story -- from about 2 years ago). So now-a-days I go shopping with an open mind, hopefully I'll find a great deal on...

Ingredients

• 1 cups Farro
• (1.25l) fish stock (- small)
• 1 carrot (- medium, coarsely chopped)
• to taste Salt
• 1 onion (- small, diced)
• 4 cups kale (- chopped)
• 2 cloves garlic (- finely minced)
• (1.25l) fish stock (Flakes)
• (1.25l) fish stock (Dried)
• (1.25l) fish stock (Toasted /)
• to taste Salt Pepper (&)

Method

1. To make Farro: Heat 1tbsp oil in a saucepan over medium-high heat. Add carrot and onion, cook for 3~5 minutes or until the veggies start to brown.
2. Add farro and stir to coat the grains with oil.
3. Pour in 4cups of water or vegetable stock and bring the mixture to a simmer. Reduce heat to low and cover the pan. Cook for 20 minutes or until farro is just tender, drain. Discard carrot and onion. Cool Farro.
4. To make Pilaf: Heat 2tbsp olive oil in a large skillet over medium-high heat. Saute onions and garlic for 5~7 minutes.
5. Add kale, cook for 5~7 minutes or until just wilted. Stir in red pepper flakes and salt & pepper, cook for 1 minute.
6. Then add cooked Farro and cook for 3~5 minutes or until warmed through.
7. Remove from heat and stir in dried cranberries and almonds/ pine nuts. Serve Warm.

View the recipe instructions at Cook's Hideout