Bookcook ONEPAN FARRO WITH TOMATOES

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Instructions. On Off. Start the simmer: Add water, farro, onion, garlic, tomatoes, and salt to a medium sized saucepan. Simmer, uncovered, for 15 minutes. Add the kale: Add the kale. Simmer, uncovered, for another 15 minutes. Finish and serve: Stir in the olive oil, and… you're done!

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

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Add anchovy, smashing and stirring to dissolve into oil, then add farro. Fry the farro for 2 to 3 minutes, stirring constantly, until evenly toasted, lowering the heat if needed. (Note: if using a 12-inch skillet, add 1/4 cup additional stock in Step 2.) Add the stock, lemon zest, fennel, garlic, cherry tomatoes, salt, and chile flakes.

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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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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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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. On Off. Bring the chicken broth and 1 cup of water to a boil in a small saucepan. Add the farro (or rice or whatever grain you're using), cover the pot, and reduce to a simmer for about 30 minutes or until all liquid is evaporated. While the farro is cooking, heat the olive oil over medium high heat.

Asiago White Beans with Farro, Kale, and Tomatoes Recipe Pinch of Yum

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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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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.

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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).

OnePan Farro with Tomatoes and Kale Recipe Pinch of Yum

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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One-Pot Farro with Tomatoes, Feta, Kale, and Chickpeas Print recipe Serves 3 Dietary Vegetarian Meal type Main Dish Website Adapted from Pinch Of Yum Ingredients 1/2 cup farro 1 1/2 Cups vegetable stock 1 can chickpeas (drained and rinsed) 1 Pint grape tomatoes (halved) 2 Cups kale (chopped) 1/2 cup feta (chopped) 1 cup tomato.