Jazzy Farro, Couscous, and Kale Delight

FarroCouscous

This recipe is from Big Ed from Texas.

I really enjoy cooking and eating nuts and grains. And I especially like this vegetarian dish as a way to satisfy meat lovers because it’s substantive and really tasty. I prefer it warm, but you can also serve it cold as a salad. I call it “Jazzy” because it invites improvisation–you can get creative with all sorts of additions or alternatives to the ingredients below, such as sun-dried tomatoes, figs, walnuts, flaxseed, grapes, quinoa, spinach, and sweet corn–you get the idea!

Ingredients:

3 cups vegetable stock and 2 vegetable bouillon cubes
1 cup farro
½ cup Israeli / pearl couscous
½ cup toasted pine nuts
2 tablespoons canola oil
3 celery stalks, cut on ½ inch diagonals
3 cups kale (I recommend Tuscan kale), torn in pieces, stems removed
1 medium red onion, halved and thinly-sliced
2 garlic cloves diced
8-10 cherry or grape tomatoes, halved
½ cup Italian parsley, chopped
Salt and pepper
Serves 4-6

Directions:

  1. Combine stock, bouillon, 1 tablespoon salt and farro in a pot, bring to a low boil, cover and cook for 20-25 minutes. Stir occasionally.  When tender but still crunchy, remove and drain. Set aside to cool.
  2. Combine 2 cups of water, couscous and 1 teaspoon of salt, bring to boil, and cook for 10 minutes.  Drain and set aside.
  3. Heat pine nuts in a dry skillet, stirring frequently until golden.  Be careful not to burn them.
  4. Heat oil in a large skillet over medium heat, combine celery and onion.  Stir and cook until onion and celery are tender, about 2-3 minutes.  Add the kale, ½ of the tomatoes, and garlic.
  5. When kale is tender (about 5 minutes), remove from heat.  In a serving bowl, combine all ingredients with farro and couscous.  Sprinkle with parsley and remaining tomatoes.  Salt and pepper to taste.

Enjoy!

About Big Ed from Texas >

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