Farro With Sweet Potatoes Kale Dried Cranberries Pistachios Recipe

I absolutely love this recipe because it beautifully blends hearty farro and sweet potatoes with the tangy pop of dried cranberries and the crunchy bite of pistachios, creating a dish that’s both comforting and energizing. Plus, it’s a breeze to whip up and makes me feel like a total culinary wizard with all those vibrant ingredients coming together so deliciously.

I love putting together this robust and good-for-you dish with farro, a whole grain that’s high in fiber and protein, cooked in vegetable broth to infuse it with flavor. Sweet potatoes and kale deliver powerful doses of vitamins, while dried cranberries and pistachios add texture and just the right amount of tartness.

This mix is exceptionally balanced for a wholesome meal.

Ingredients

Farro:
A grain that is a whole grain, rich in both fiber and protein, offers a satisfying, nutty taste.

Sweet Potato:
Rich in beta-carotene, providing natural sweetness and serving as a splendid source of complex carbohydrates.

Kale:
It is nutrient-dense, slightly bitter, and packed with vitamins A, C, and K.

Dried Cranberries:
Providing a burst of color and antioxidants, they have a touch of tartness balanced by sweetness.

Pistachios:
Ensure the dish boasts a crisp texture, nourishing oils, and protein.

Balsamic Vinegar:
Contributes a sharp richness that intensifies the overall flavor profile.

Ingredient Quantities

• 1 cup farro, rinsed and drained
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 large sweet potato, peeled and diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 3 cups kale, stems removed and leaves chopped
• 1/2 cup dried cranberries
• 1/4 cup shelled pistachios, roughly chopped
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine the washed farro with 2 cups vegetable broth or water. Bring to a boil, then reduce to low heat, cover, and simmer for 25-30 minutes until the farro is tender and the liquid is absorbed. Drain any excess liquid if necessary.

2. As the farro cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.

3. Place the sweet potato, diced, into the skillet and warm it for approximately 8 to 10 minutes. Let it be for a moment undisturbed, then come back to it and give it a stir, as you are doing a skillet version of roasting—letting it brown a bit and soften its edges.

4. Add the diced red onion and minced garlic, cooking for another 3-4 minutes until the onion is translucent and the garlic smells wonderful.

5. Add the chopped kale to the frying pan and cook for about 5 minutes until wilted, stirring well to combine with the sweet potatoes and onion.

6. Add the dried cranberries and cook for another 2 minutes.

7. Once the farro has been cooked, add it to the skillet along with the mixture of vegetables, stirring to combine.

8. Combine the mixture with balsamic vinegar, salt, and pepper to taste, and whisk together to fully integrate the components.

9. Take the skillet off the heat and mix in the pistachios, chopped coarsely.

10. Serve warm, and enjoy this full-flavored, textured dish that is healthy and sustaining.

Equipment Needed

1. Medium saucepan
2. Large skillet
3. Cutting board
4. Chef’s knife
5. Measuring cups
6. Measuring spoons
7. Wooden spoon or spatula
8. Colander or sieve for rinsing and draining farro
9. Whisk

FAQ

• Can I use a different grain instead of farro?Indeed, farro can be replaced with various grains such as quinoa, barley, or brown rice. Just alter the cooking time and liquid proportionately.
• Is it possible to make this recipe ahead of time?Of course. You can prepare it a day ahead and keep it in the fridge. It does just fine when reheated on the stove or in the microwave.
• Can I add protein to this dish?Sure! For additional protein, you can incorporate cooked chicken, chickpeas, or tofu.
• How do I ensure the kale is tender?Kale that has been chopped can be softened before cooking by massaging it with a little olive oil and salt.
• Can I replace the pistachios with another nut?Indeed, you can use walnuts, pecans, or almonds in place of pistachios.
• What can I use instead of balsamic vinegar?If you don’t possess balsamic vinegar, you can use red wine vinegar or apple cider vinegar as substitutes.
• Is this dish vegan?Indeed, the recipe is vegan as it is written. Just be sure to use vegetable broth in place of any non-vegan stock.

Substitutions and Variations

1 cup of barley or quinoa in place of the farro
Use 2 cups of chicken broth in place of the vegetable broth or water.
1 tablespoon coconut oil or avocado oil for the olive oil
One large carrot or butternut squash is a substitute for the sweet potato.
1/2 cup dried cherries or raisins for the dried cranberries

Pro Tips

1. Toast the farro in the saucepan for a couple of minutes before adding the broth or water. This will enhance its nutty flavor and add depth to the dish.

2. For extra flavor, roast the diced sweet potatoes in the oven at 400°F (200°C) for about 20 minutes before adding them to the skillet. This will caramelize them and bring out their natural sweetness.

3. Massage the kale with a bit of olive oil and a pinch of salt before adding it to the skillet. This will help to break down its tough fibers and make it more tender and flavorful.

4. Soak the dried cranberries in warm water or orange juice for 10 minutes before adding them to the skillet. This will plump them up and intensify their sweetness.

5. Add a sprinkle of freshly grated lemon zest before serving to brighten the flavors and add a fresh tangy note to the dish.