Farro has become one of our go-to grains these days, due to its fluffy texture and great nutritional value. Besides having a lovely nutty flavor, it is high in protein, fiber, and lots of vitamins and minerals! It’s a great alternative to plain ol’ rice, and works really well paired with artichokes and kale in this dish.
I love a dinner that takes very minimal steps, which makes this my ideal meal! After a gentle simmer for about twenty minutes, farro becomes tender and the starch makes it nice and creamy. A toss with some sauteed kale and artichokes, plus a simple squeeze of lemon juice with salt and pepper, brightens and completes this delicious salad.
You can eat this rustic salad either warm, room temperature, or even cold, whichever you prefer. Enjoy!
1 cup farro, rinsed
1 can artichoke hearts, roughly chopped
1/4 cup capers
1/4 cup chopped fresh parsley
1 Tbsp olive oil, plus more if desired
1/2 yellow onion, diced
1 clove garlic, minced
handful kale, washed, de-stemmed, and roughly chopped
zest and juice of one lemon
salt and pepper
Bring a small saucepan of water to boil and season with salt. Add farro and reduce heat, simmering uncovered for about 20 minutes or until the farro is soft and creamy. Drain any excess water and set aside. Meanwhile, in a skillet, saute onion and garlic in olive oil over medium heat for a few minutes or until the onions start to take on a bit of color. Add kale, reduce heat, and saute until the kale has wilted. In a large bowl, toss together farro, kale mixture, artichokes, capers, parsley, and lemon juice and zest. Season very generously with salt and pepper, adding a drizzle of olive oil if desired. Serve immediately or allow to come to room temperature.
Serves 2 generously