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Bookcook ONEPAN FARRO WITH TOMATOES

If you want more of a kick, use hot Italian sausage or add a large pinch of red pepper flakes during the sauteing portion of cooking. Want meat but not sausage? Substitute a pound of ground beef.

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Add the garlic and sauté for 2 minutes more, stirring occasionally. Simmer. Add the stock, farro, tomatoes, crushed red pepper flakes, a few twists of black pepper, and stir briefly to combine. Continue cooking until the mixture comes to a boil, then reduce heat to maintain a low simmer (approximately medium-low).

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2 cloves garlic, thinly sliced. 10 ounces grape or cherry tomatoes, halved. 1 cup farro. 1/4 cup olive oil (optional, but makes it a bit more luscious) 2 cups water. 1 teaspoon salt. Chicken, meatballs, or a fried egg. Half an onion, thinly sliced. A few stalks of kale, stems removed, chopped into small pieces (about 2 cups)

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Set a medium saucepan over medium heat. Add in the olive oil. When hot, add in the farro and cook for 1 minute, stirring frequently. Add in the water and broth. Turn up the heat and bring to a boil. Cover, reduce the heat and let simmer for about 30 to 35 minutes, until the farro is tender but still slightly chewy.

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Instructions. Cook farro as per package instructions. Add one veggie bouillon cube to the water. Slice cherry tomatoes in half and add to a large salad bowl. Roughly chop freshly washed spinach and add to the salad bowl. Mince red onion and add to the salad bowl. Add walnuts to the salad bowl. Using a vegetable peeler, shave thin slices of.

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Season with salt and pepper, to taste. Add the white beans and torn kale leaves, and continue to simmer until warmed through, about 3-5 minutes. If using a more delicate green, such as spinach, add right before serving. Serve warm with crusty bread. Enjoy!!

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3 tablespoons extra-virgin olive oil; 1 pound sweet Italian sausage (pork or turkey), casings removed; 1 large yellow onion (12 ounces), finely chopped

OnePan Farro with Tomatoes and Kale Recipe Pinch of Yum

Recipe: http://pinchofyum.com/asiago-white-beans-with-farro-kale-tomatoesThis one pot wonder (made in a rice cooker!) is a colorful and healthy combination o.

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Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally.

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Chop the cilantro and green onions, and coarsely chop the peanuts. Toss all of the vegetables and peanuts into a large mixing bowl. Add the cooked, cooled farro and about ½ of the dressing. Mix well, adding more dressing to coat, but not soak, the salad. Serve with additional lime wedges, peanuts and extra dressing.

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Place farro in a medium saucepan and add the stock. (It should cover the farro.) Bring to a boil over medium-high heat. Then reduce heat to medium-low and simmer for 30 minutes. Once the farro is cooked and chewy, drain off any excess liquid. Add remaining ingredients, and stir to combine.

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Instructions. Place the farro in a rice cooker with the broth. Start the rice cooker, or if you don't have a rice cooker, just cook it in a small pan on the stove according to package directions. (Farro takes a minimum of 30 minutes to cook so I always use the brown rice setting on the rice cooker.

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Let farro cool for at least 15 minutes, or until at room temperature. In a small bowl or mason jar, whisk together olive oil, lemon juice, shallot and a pinch of salt and pepper. Let sit for 10 minutes. Meanwhile, add the cooked farro, arugula, 1/4 cup pistachios, preserved lemon and chives to a large salad bowl. Toss with the dressing.

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Instructions. Place everything except the zucchini and sweet corn in the Instant Pot or pressure cooker. Set to high pressure for 20 minutes. Release the steam. Shred the chicken. Stir in the zucchini and sweet corn. Set to high pressure for another 5 minutes. Release the steam.

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The fresh figs, tart goat cheese, lacinato kale (aka Tuscan kale), and farro come together with a light yet sweet balsamic maple mustard dressing, taking a mere 10 minutes to assemble. Pro tip.