How to Prepare Appetizing Farro Pilaf with Dried Cranberries

Farro Pilaf with Dried Cranberries. Warm Farro Pilaf with Dried Cranberries An Italian wheat grain, farro is chewy and tender like barley but with a milder flavor. Pearled or cracked farro cooks much faster than whole regular farro, and it doesn't require soaking before it's made. How to serve Farro Pilaf or Stuffing.

Follow this guidance from the USDA regarding Turkey Basics: Stuffing if cook the stuffing inside the bird. To make Pilaf: Heat oil in large skillet over medium-high heat. Reduce heat to medium, and stir in garlic and Aleppo pepper. You can have Farro Pilaf with Dried Cranberries using 12 ingredients and 3 steps. Here is how you cook it.

Ingredients of Farro Pilaf with Dried Cranberries

1. Prepare 1 tbsp of olive oil.
2. Prepare 1 medium of carrot, cut in half.
3. Prepare 1 of celery rib, cut in halh.
4. You need 1/2 small of onion.
5. You need 4 cup of no chicken broth.
6. Prepare 2 tbsp of olive oil.
7. You need 1/2 medium of onion, diced.
8. Prepare 4 cup of chopped kale.
9. It's 2 tsp of minced garlic.
10. You need 1/4 tsp of red pepper flakes.
11. You need 1/2 cup of dried cranberries.
12. Prepare 1/3 cup of toasted pine nuts.

We prefer whole farro, in which the grain's germ and bran have been retained. Line a baking sheet with parchment. Aleppo pepper or ¼ tsp. red pepper flakes ½ cup dried cranberries ⅓ cup toasted pine nuts Get full Warm Farro Pilaf With Dried Cranberries Recipe ingredients, how-to directions, calories and nutrition review. Warm Farro Pilaf with Dried Cranberries.

Farro Pilaf with Dried Cranberries step by step

1. Heat oil in saucepan over medium high heat. Add carrot, celery, and onion. Cook 3 to 5 min or until veggies are brown. Add farro and stir to coat grains with oil. Pour in broth and bring to simmer. Reduce heat to low and cover. Cook 20 min or until tender. Drain and discard veggies. Cool..
2. Heat oil in large skillet over medium high heat. Saute diced onion 5 to 7 min. Add kale and cook 5 to 7 min or until just wilted. Reduce heat to med and stir in garlic and pepper. Cook 1 minute, then add farro and saute 3 5 minutes or until warmed through. Remove from heat and add cranberries and pine nuts. Season with salt and pepper..
3. Per 1 cup serving: 329 cal, 10 g protein, 13 gm total fat, 1 gm sat, 49 carbs, 0 gm cholesterol, 370 mg sodium, 6 gm fiber, 10 gm sugar.

An Italian wheat grain, farro is chewy and tender like barley but with a milder flavor. Pearled or cracked farro cooks much faster than whole regular farro, and it doesn't require soaking before it's made. The farro in this recipe can be made a few days ahead or even frozen. Heat oil in large skillet over medium high heat. Reduce heat to med and stir in garlic and pepper.

Tweet

Subscribe to receive free email updates: