1 cup farro
1 bunch Tuscan kale chopped (stems trimmed off)
1 onion, chopped
2 cloves garlic, minced
2 Tablespoons olive oil
⅓ cup red wine
½ cup toasted walnuts, chopped
16 broccolini stems
12 baby carrots (real baby carrots not bags of rounded nubs)
Olive oil for drizzling
Salt and freshly ground pepper
Recipe courtesy of Amy Sherman [3].
Links
[1] https://oldwayspt.org/grain/farro
[2] https://oldwayspt.org/grain/wheat
[3] http://www.amybsherman.com/