This is an easy recipe to ease your way to try Farro. Farro goes back to ancient Egypt. It is believed that roman soldiers brought farro seeds back with them to ancient rome and made this grain popular in Rome. Farro is an excellent source of protein, fiber and iron. It also has unique chewy texture that makes it great in any salad, soup or pilaf.
Whole grain farro is highest in fiber and nutrients like Vitamin B3 and zinc, but it will require an overnight soaking in water or boiling for long time with a lot of water. Or buy semi pearled farro in which some of the bran has been removed, allowing for speedier cooking.
I first eat farro in Italy and decided that it will make perfect ingredient in a pilaf. This pilaf has kale, sweet potato, pepper and almond. Each ingredient has unique flavor and texture.
As for seasoning, I used jalapeno pepper, Aleppo pepper, sumac, coriander and little sea salt.
Bring water to a boil. Add the farro, bring back to a boil. Cook for 15 minutes. Drain.
Heat the olive oil and saute the onions for couple minutes. Add the farro and the diced sweet potatoes. Stir and cook over medium heat. Add little water to prevent sticking. After 5 minutes add the red bell pepper, the jalapeno pepper and the kale. Stir, cook for couple minutes and then add your seasoning and the slivered almonds.
Stir, adjust the seasoning and enjoy.
- ¼ cup olive oil
- 1 cup pearled farro
- 1 medium onion, diced
- 1 medium size sweet potato, peeled and cut into ½ inch cubes
- 3 cups chopped fresh kale
- 1 red bell pepper, seeded and diced
- 1 jalapeno pepper, seeded and diced
- ½ cup slivered almonds
- 1 teaspoon mediterranean sumac
- ½ teaspoon Aleppo pepper or cayenne pepper
- ½ teaspoon ground coriander
- salt to taste
- Place the farro in pot, add 4 cups of water, little salt and bring to a boil. Cook for about 15 minutes. Remove from the heat, drain and set the farro aside.
- Heat the olive oil in heavy pan. Cook the onion until just it start to turn golden. Add the farro, stir and cook for couple minutes.
- Add the diced sweet potatoes, stir and cook for few minutes. Add 1 cup of water and cook over medium heat, stirring often until the potatoes are little soft.--you want the potato to stay firm--.
- Add the rest of the vegetables and the seasoning. Stir and cook for couple minutes.
- Taste, adjust the seasoning and then add the slivered almonds. Stir, turn off the heat. Allow the pilaf to rest for 10 minutes and then serve. This dish is great hot or cold.