Farro and Kale Pilaf
This recipe was inspired by Smitten Kitchen’s one-pan farro with tomatoes, which was inspired by Martha Stewart’s one-pan pasta recipe. Three pans are now required, but the results are delicious. The photo doesn’t do it justice…
Update – 2/26/2017
The original recipe called for a tablespoon each of oregano and parsley, which were perfectly tasty. The updated list of ingredients below, however, replaces those herbs with cumin seeds, ground coriander and some tomato paste. The results are infinitely brighter and more savory.
2 cups farro, rinsed
6 cups vegan vegetable broth
1 bunch lacinato kale, stems removed
2 T extra virgin olive oil
1 small onion, diced
1 t cumin seeds
1/2 t red pepper flakes
4 cloves garlic, minced
1/2 t ground coriander
3 T tomato paste
Freshly ground black pepper, to taste
1 pint cherry or grape tomatoes, halved if small or quartered if large, or two large tomatoes, diced
Bring the vegetable broth to a boil and add farrow. Lower the heat so that the farrow cooks briskly until done, about 30 minutes. Use the instructions on the package for guidance. The farrow should be cooked until it is al dente, chewy and not too soft. Drain and set aside.
In the meantime, steam the kale for 5 minutes. Drain and chop into bite-size pieces and set aside.
Heat the olive oil in a wide deep skillet. Add the onion and cook for about 5 minutes. Then add the cumin seeds and red pepper flakes.
When the onion is nicely browned, just short of being caramelized, add the minced garlic, ground coriander, and salt and continue cooking for another 2 minutes.
Work the tomato paste into the onion and garlic mixture, and continue cooking for another minute.
Add the chopped tomatoes and cook until they soften, about 3 to 5 minutes.
Add the chopped kale and cook, stirring frequently, another five minutes or so, until the kale is tender.
Add the cooked farrow to the pan and mix well. Stir over medium heat until everything is nice and hot.
Taste and adjust seasonings, adding more salt and pepper as needed.
Delicious served with parathas, naan, or other flatbread.