Farro is one of my absolute favorite whole grains! It's chewy, nutty, and so easy to make! Unlike rice, you don't need to be precise with how much water you use when cooking it. It's more like pasta - boil a large amount of water, cook until done, and strain out the excess. It is a versatile grain and will pair well with a variety of mix-ins like dried fruit, roasted vegetables, and cheeses. Make extra and you will find that this sort of dish reheats fantastically the next day!
1 cup uncooked farro
1 bunch kale, thick stems removed and leaves roughly chopped into large pieces
¼ cup kalamata olives, chopped
¼ cup sundried tomatoes, chopped
2 Tbsp Olive Oil
Optional: Parmesan, feta, or goat cheese for serving
1. Fill a medium pot with water and boil. Add farro and cook until tender, about 20-30 minutes. Strain out excess water using a strainer.
2. While farro is cooking, preheat a large sauce pan. Drizzle with the olive oil and add chopped kale. Sautee until kale is wilted and cooked through, about 10 minutes.
3. To the pan of cooked kale, add cooked farro, kalamata olives, and sundried tomatoes. Mix to combine.
4. Serve warm! Sprinkle with your favorite cheese, if desired.