Life Food
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email

Ingredients

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

DIRECTIONS

          • 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.
          • 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.
          • 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.

Recipe courtesy Marc Ruston for President’s Choice