Farro is a hearty, nutty-tasting whole grain about the size of a wheat berry. It’s versatile, and can be boiled until al dente, cooked risotto-style, or added to soups.
Ingredients:
1 leek, white and light green parts only
2 celery stalks, coarsely chopped
1 large carrot, coarsely chopped
1 small onion, coarsely chopped
1 clove garlic
¼ cup olive oil, plus more for drizzling
Sea salt
6 cups water
2 teaspoons tomato paste
1½ cups farro
3 bunches kale, stemmed and chopped into ½-inch wide strips
Freshly grated Parmesan cheese for serving
Coarsely ground black pepper
Directions:
1. Cut leek lengthwise in half, rinse thoroughly, and coarsely chop. Pulse the leek, celery, carrot, onion, and garlic in a food processor until finely chopped.
2. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add chopped vegetables and a generous pinch of salt then cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Add 1 cup of water and the tomato paste. Continue to cook, stirring occasionally, until liquid has almost evaporated, about 20 minutes.
3. Add the remaining 5 cups of water, farro, and kale, bring to a simmer and cook, stirring occasionally, until farro and kale are tender and flavors have blended, 20-25 minutes. Season to taste with salt.
4. Serve drizzled with olive oil, a little grated cheese, and a sprinkle of salt and pepper.
Serves 8