I felt that I wanted something a little heartier than just rice to go with my cauliflower dish, so I made a side dish using Italian Farro. Farro has a hearty, nutty taste and it's a great source of protein.
Italian Farro with Vegetables
8 oz, farro
1 tablespoon olive oil
1 medium onion finely chopped
1 large carrot finely chopped
1 stalk of celery finely chopped
1 clove garlic chopped
2 tablespoons tomato paste
1 cup finely chopped kale
2 to 4 cups of water or vegetable broth
salt and pepper to taste
Begin by cooking farro according to package directions.
Heat oil in saucepan, add onion, carrot, and celery. Cook until tender. Add chopped garlic and saute for approximately another minute. Add tomato paste, cooked farro and kale, stir well to combine. Add salt and pepper to taste. Add water or broth. Begin with 2 cups and add more if needed. Bring to a boil, reduce heat and cook and water has been absorbed.
I actually made both the cauliflower and farro last Sunday. The farro became my go to snack throughout the week. It was so good and so satisfying.
If you decide to give it a try, I hope you enjoy both dishes as much as I did.