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Farro or spelt is an ancient grain that is native to southern Europe and is often well-tolerated by people with wheat allergies. We kept to the Italian vibe with this side dish, adding sun-dried tomatoes and lemon.

Ingredients

  • 1 pkg (227 g) PC Blue Menu Italian Farro Precooked Spelt
  • 2 tbsp (25 mL) extra virgin olive oil
  • 1 cup (250 mL) finely diced white onion
  • 1 tbsp (15 mL) minced garlic
  • 1 tsp (5 mL) PC black label Harissa Spice Blend Moroccan Seasoning
  • 4 cups (1 L) stemmed and thinly sliced kale
  • Grated rind of 1 lemon
  • 2 tbsp (25 mL) fresh lemon juice
  • 6 PC Splendido Sun-Dried Tomatoes in Seasoned Oil, drained and sliced
  • 1/4 cup (50 mL) sliced almonds, toasted

DIRECTIONS

  1. In large saucepan, bring 8 cups (2 L) water to a boil over high heat. Stir in farro. Return to a boil; reduce heat to medium-high. Cook, uncovered, for 10 minutes. Drain; set aside.
  2. In large nonstick frying pan, heat oil over medium-high heat. Add onion; sauté for 3 minutes. Add garlic, spice blend and kale. Continue to sauté, stirring, for about 3 minutes or until kale is wilted.
  3. Stir in farro, lemon rind, lemon juice, sun-dried tomatoes and all but 1 tbsp (15 mL) of the almonds; cook for 1 minute, stirring, or until heated through. Transfer to serving bowl; sprinkle with remaining almonds.

Makes 6 servings

Per serving: 240 calories, fat 9 g (of which 1 g is saturated), sodium 300 mg, carbohydrate 36 g, fibre 4 g, protein 6 g

Recipe provided by Chef Marc Ruston for President’s Choice.