Warm Farro Pilaf With Dried Cranberries - cooking recipe

Ingredients

1 tablespoon olive oil
1 medium carrot, cut in half
1 celery rib, cut in half
1/2 small onion
1 1/4 cups pearled cracked farro
4 cups no-chicken broth
2 tablespoons olive oil
1/2 medium onion, diced (2/3 cup)
1/2 lb kale, center stem removed, chopped (4 packed cups)
2 garlic cloves, minced (2 tsp.)
1/2 teaspoon aleppo pepper or 1/4 teaspoon red pepper flakes
1/2 cup dried cranberries
1/3 cup toasted pine nuts

Preparation

To make Farro: Heat oil in saucepan over medium-high heat. Add carrot, celery, and onion. Cook 3 to 5 minutes, or until vegetables start to brown. Add farro, and stir to coat grains with oil. Pour in broth, and bring mixture to a simmer. Reduce heat to low, and cover. Cook 20 minutes, or until just tender; drain. Discard carrot, celery, and onion. Cool Farro.
To make Pilaf: Heat oil in large skillet over medium-high heat. Saute diced onion 5 to 7 minutes. Add kale, and cook 5 to 7 minutes, or until just wilted. Reduce heat to medium, and stir in garlic and Aleppo pepper. Cook 1 minute, then add Farro, and saute 3 to 5 minutes, or until warmed through. Remove from heat, and stir in dried cranberries and pine nuts. Season with salt and pepper, if desired. Serve warm.