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An Italian wheat grain, farro is chewy and tender like barley but with a milder flavor. Pearled or cracked farro cooks much faster than whole regular farro, and it doesn't require soaking before it's made. The farro in this recipe can be made a few days ahead or even frozen.
FARRO
1 Tbs. olive oil
1 medium carrot, cut in half
1 celery rib, cut in half
1/2 small onion
1 1/4 cups pearled farro
4 cups no-chicken broth
PILAF
2 Tbs. olive oil
1/2 medium onion, diced (2/3 cup)
1/2 lb. kale, center stem removed, chopped (4 packed cups)
2 cloves garlic, minced (2 tsp.)
1/2 tsp. Aleppo pepper or 1/4 tsp. red pepper flakes
1/2 cup dried cranberries
1/3 cup toasted pine nuts
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1st Keep
 jenebean
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