Toasted Farro With Kale Currants And Pine Nuts Recipes

FARRO SALAD WITH LEEKS, CHICKPEAS AND CURRANTS

Steps:

• Heat oven to 425 degrees. Using a large rimmed baking sheet, toss leeks with 1/4 cup oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread leeks out in a single layer (use a second baking sheet if necessary) and roast, tossing frequently, until golden brown and crisp at the edges, about 20 minutes.
• In a large bowl, toss leeks with chickpeas, 1/4 cup lemon juice, 1 1/4 teaspoons salt, chile flakes and garlic. Stir in 2/3 cup oil. Let marinate while you prepare the farro.
• In a large pot of salted boiling water, cook farro until tender, about 20 minutes. Drain well. Toss with chickpea mixture. Stir in currants and celery leaf. Taste and add more salt or lemon if needed. Serve warm or at room temperature.

FARRO RISOTTO

Steps:

• In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.
• Heat the broth in a small saucepan and keep warm over low heat.
• In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt and pepper. Transfer to a bowl and serve.
• Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.

TOASTED FARRO WITH KALE, CURRANTS AND PINE NUTS

Steps:

• Bring a large salted pot of water to a boil. Meanwhile, place currants ina small bowl and cover with hot water. Let currants soak for 10 minutes, or until plumped. Drain and set aside. Once the water has come to boil, blanch the kale and cook for 1-2 minutes. Transfer kale to a colander (do not throw out the pot of water) and toss to dry. Once cool enough to handle, roughly chop the kale. Bring the water back to a boil and stir in the farro. Cook for 12 minutes, or until tender. Drain well and spread on a baking sheet to cool. While the farro cooks, heat 4 tablespoons of olive oil in a large saute pan over medium-high heat. Add the onioin, thyme, rosemary, chili and 1/2 teaspoon salt and cook for 5-6 minutes, or until the onion softens and starts to color. Stir in chopped kale and cook an additional 5 minutes, or until kale is tender. Transfer to a serving dish and discard rosemary sprig. Wipe the pan clean and set it back over medium-high heat. Swirl in 2 tablespoons of olive oil. Add the cooked farro, 1/2 teaspoon salt and a pinch of black pepper. Cook for 5 minutes while stirring and scraping the bottom of the pan; the grains will crisp and develop a golden sheen. Return the kale to the saute pan. Cook, stirring the greens and grains together, for 2-3 minutes. Remove the pan from the heat and stir in currants, toasted pine nuts and parsley. Transfer to a serving dish. Wipe the pan clean and set it back over medium heat. Add the balsamic vinegar and reduce to a scant tablespoon. Stir the reduced balsamic into the farro dish. Adjust seasoning with salt and pepper.