Moroccan Farro with Kale, Pomegranate, and Almonds

22 Sep

I got the dreaded “you need to bring a side dish” assignment again for our summer Sunday dinner a couple weeks ago. I searched through my files for something that sounded good, knowing I wanted to stay healthy.

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I found this recipe in my email. It was from my co-worker, Brian! It utilizes farro – a grain made up from different wheat species. Oddly enough, the exact definition is not too clear. It is a dried grain that you cook in water until soft, but it still has a crunch!

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This dish is interesting because you cook the farro with allspice added to the water. So it has a semi-sweet taste. And that’s before you add the rest of the ingredients! This dish is also perfect for the fall – the flavors are so exotic.

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The health factor in this salad is amazing – healthy grain, kale, raisins, almonds, and pomegranates! I believe there are some superfoods in there for sure!!

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Pomegranates aren’t in season during the summer unfortunately, so I substituted some craisins. It worked out well!

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It tastes exotic and delicious. There is a satisfying crunch as well. And it is truly an intensely healthy side dish to accompany any meal! We paired ours with salmon/shrimp and grilled romaine.

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Moroccan Farro with Kale, Pomegranate, and Almonds

Ingredients:
1 1/2 C Farro ( or wheat or rye berries)
3 C water
1/4 tsp allspice
1/4 tsp salt

4-5 Cups chopped Lacinato Kale ( one bunch)
6 cloves sliced garlic
1 T fine chopped ginger
1/3 C golden raisins.
3 T olive oil
1/2 tsp salt
apple cider vinegar
1 T honey
1/2 tsp cumin
1/2 tsp cinnamon
1/4 C chopped parsley
1/2 C sliced almonds
1/2 C fresh pomegranate seeds

Directions:
In a small pot bring farro, water, salt and allspice to a boil. Cover and turn heat down to low and simmer for 45 min’s or until farro is tender and water is mostly gone.

In the mean time, saute ginger and garlic on med low heat in 3 T Olive oil. When lightly browned add chopped kale. Cook slowly on low heat, stirring often for about 5 min. Add 1/3 C golden raisins. Let simmer on lowest setting until kale is tender …about 15min.

Seed your pomegranate.

When farro is tender, pour it all into the sauté pan with the kale. Its ok if there is a little water still in the farro. Pour it all in. Add the salt, spices, honey, vinegar and sliced almonds. Let flavors meld for a few minutes on low heat. Just before serving toss in the fresh parsley and pomegranate.

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2 Responses to “Moroccan Farro with Kale, Pomegranate, and Almonds”

  1. Hardly Housewives September 24, 2013 at 9:06 pm #

    Yum! Looks so good. Will have to try.

    • lmullane September 24, 2013 at 10:16 pm #

      Oh awesome – let me know what you think!

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