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