1/2 cup Semi-pearled Farro 2 scallions, sliced thin, white bottoms separated from green tops 1/2 bunch of kale, stems removed and sliced very thin 1 ear of corn - kernels only 1 T Balsamic vinegar olive oil 2-3 T sliced almonds While the farro cooks, in another pan heat 2 tsp olive oil on medium high until hot then add corn and white bottoms of scallions. Cook until slightly softened- about 3 minutes. Add kale and 1/2 cup of water season with salt and pepper, cook for 5 minutes or so or until wilted and water is absorbed. Stir vegetables into the Farro, add salt and pepper to taste, add a drizzle of olive oil, the vinegar and almonds. -adapted from a Blue Apron recipe |
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