Calories 373
Makes 6 Servings (about 7 cups)
Total Time: 35 minutes
FOR THE FARRO, BOIL:
3 1/4 cup water
1/2 tsp. kosher salt
2 cups semi-pearled dry farro, rinsed (12 ozs.)
SAUTE:
1/2 cup sliced shallots
1 Tbsp. minced garlic
1/4 tsp. red pepper flakes
1 Tbsp. extra-virgin olive oil
5 cups chopped kale (5 ozs.)
1/4 cup water
2 cups halved grape tomatoes
1 Tbsp. balsamic vinegar
1/2 tsp. kosher salt
1/2 cup shaved pecorino (1.5 ozs)
Minced zest of 1 lemon
FOR THE VINAIGRETTE, WHISK:
1/2 cup chopped fresh basil
1/4 cup extra-virgin olive oil
3 Tbsp. fresh lemon juice
1/2 tsp. kosher salt
Black pepper to taste
DIRECTIONS:
For the farro, boil water and salt in a saucepan. Add farro, reduce heat, and simmer, stirring occasionally, until tender, 15-20 minutes; remove from heat and drain any excess water.
Saute shallots, garlic and pepper flakes in oil in a saute pan over medium-high heat, 1 minute. Stir in kale and 1/4 cup water; cook until softened, 5 minutes. Add tomatoes, vinegar, and salt. Stir in farro, pecorino, and zest.
For the vinaigrette, whisk together basil, 1/4 cup oil, and lemon juice; season with 1/2 tsp. salt and black pepper. Toss salad with vinaigrette to coat.
I give this recipe 5 stars. It's great warm, and even better cold the next day!
Posted by Debi
Source: Cuisine at Home magazine
