This is the right recipe to ease your way to trying 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 a unique chewy texture that makes it great in any salad, soup, or pilaf.
Whole grain farro is rich in fiber and nutrients like vitamin B3 and zinc, but it will require an overnight soaking in water or boiling for a long time with plenty of water. Or you may buy semi-pearled farro in which some of the bran has been removed. This allows for quicker cooking.
I first ate farro in Italy and thought that it will make a perfect ingredient in a pilaf. This pilaf has kale, sweet potato, pepper and almond. Each ingredient has a unique flavor and texture.
As for seasoning, I used jalapeno pepper, Aleppo pepper, sumac, coriander, and a little sea salt.
Farro With Sweet Potato And Kale Pilaf (Recipe)
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
- 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 a pot, add 4 cups of water, little salt and bring to boil. Cook for about 15 minutes. Remove from the heat, drain and set the farro aside.
- Heat the olive oil in a heavy pan. Cook the onion until it just about turns golden. Add the farro, stir and cook for couple minutes.
- Add the diced sweet potatoes, stir and cook for a few minutes. Add 1 cup of water and cook over medium heat, stirring often until the potatoes are little soft.
- Add the rest of the vegetables and the seasoning. Stir and cook for couple of 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.