This winter, while writing a continuing education program on ancient grains, I got reacquainted with some old favorites I’d all but forgotten about. One that I’ve been loving since is farro. This whole grain was mainstay of the Roman diet and continues to be popular in Italian cooking. It has a warm, mild flavor and chewy texture. It’s great eaten on its own but also makes a hearty addition to soups and stews.
This recipe is perfect for a Meatless Monday dinner (serve with a side salad) or a simple savory breakfast. Short on time? Make the farro the day before.
- 1 cup farro
- 1 lb cherry tomatoes
- 1 tablespoon olive oil
- sea salt to taste
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 1 head kale, broken into pieces
- 1 15-ounce can cannellini beans, drained
- 1/2 teaspoon red pepper flakes
- ¼ cup goat cheese, crumbled
- Rinse and drain farro. Place in a pot and add enough water or stock to cover. Bring to a boil; reduce heat to medium-low and simmer 30 minutes until liquid is absorbed.
- Meanwhile, preheat oven to 375 degrees F. Toss tomatoes in olive oil and pour into a baking dish. Roast until tomatoes are tender, about 15 – 20 minutes. Shake a few times to prevent sticking.
- Heat olive oil over medium heat in a large skillet or pot. Add garlic. Saute until fragrant.
- Add kale. Saute until wilted and soft.
- Stir in beans. Season with sea salt and red pepper flakes.
- Divide farro, tomatoes, and kale and bean mixture between four bowls. Top each with a tablespoon of goat cheese.
As an addition or alternative to the beans, you can top each bowl with a poached egg.
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