Lemon Kale Farro

This dish has lots of wonderful things going on with it…texture from the farro, nutritious kale and cauliflower, zesty lemon with just a bit of heat from the red pepper flakes.  Very delicious and quick to make too!


12 oz. Farro
4 cups water
½ head cauliflower cut in bite size pieces
1 bunch kale, sliced very thinly
1 red onion, finely diced
1 zucchini, thinly sliced
1 can vegetable stock (reserve ¾ cups for sauce)
7 T. fresh lemon juice
1 large clove garlic, minced
¼ t. red pepper flakes
1 T. tahini
½ t. thyme
½ t. salt
½ t. pepper

Grape tomato garnish
1 pint grape tomatoes, halved
¼ t. salt
¼ t. basil


Prepare farro first.  In a medium sauce pan add farro and water and bring to a boil.  Cook for 15 minutes until water is absorbed and farro is softened.

In a small bowl mix the grape tomatoes, salt and basil together.  Set


In a large skillet add the kale, red onion, zucchini and vegetable stock (pour out of can ¾ cup of stock and put aside for sauce,  use remaining amount here with vegetables) in skillet.  Cover and cook for 3 – 4 minutes on medium high heat until the vegetables soften and kale glistens.  Cook uncover until most of the water has evaporated.

In a small bowl add the ¾ cups vegetable stock, lemon juice, garlic, red pepper flakes, tahini, thyme, salt and pepper and whisk together. 

Add the farro to the skillet and then pour the sauce on top of everything and stir well.

On a dinner plate, spoon a nice portion of the lemon kale farro dish and garnish on the side with the grape tomatoes.