Farro stands in for rice in this easy stove top dinner. Cooked farro is added to a sauté of seasonal chopped veggies – in this case cauliflower, peppers and purple kale. It’s a great way to use up your veggies Almonds are an optional addition, adding extra protein and great crunchy texture to this satisfying dish.
Veggie Fried Farro
I used what I had on hand from the farmers market, including bok choy flowers for garnish (not necessary but very pretty).
1 cup farro
1 1/2 cups chicken stock (or water)
2 tablespoons extra-virgin olive oil
1/2 teaspoon red chili flakes
1 small head cauliflower, finely chopped
1 medium carrot, diced
2 gypsy peppers (or 1 sweet red bell pepper), stemmed and seeded, chopped
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon sweet paprika
1 heaping cup coarsely chopped kale leaves
1/4 cup almonds, chopped
1/4 cup chopped fresh cilantro
Freshly ground black pepper
Bring the farro, stock or water, and 1 teaspoon salt to a boil in a medium saucepan. Reduce the heat to low, cover and simmer until the liquid is absorbed and the farro is tender, about 45 minutes.
Heat the oil and red chili flakes in a large skillet over medium heat. Add the cauliflower and carrot and sauté until crisp-tender, 4 to 5 minutes. Add the peppers, garlic, cumin, and paprika and sauté until fragrant, about 1 minute. Add the kale and sauté until the kale wilts, about 1 minute. Stir in the farro, almonds and cilantro. Season to taste with salt and black pepper. Serve warm.