I just get so excited when I follow, or as in this case adapt a recipe for a healthy dish and it turns out to be amazingly delicious. And this modified version of Stuart Dietz’s recipe for Einka farro is no exception.
Last evening Mr. C again brought me a package of meat from the freezer that desperately needed to be eaten. His latest effort to clean out the freezer resulted in a package of chicken sausages with spinach and feta cheese. So wondering what would go well with the sausages, I glanced in the pantry for inspiration. After a cursory review of what was available, my eyes lit on my new unopened package of Einka farro. I glanced at the package for recipes, but none were exactly what I was envisioning. So I went on line and found Mr. Dietz’s recipe for Einka Salad with Tuscan Kale & Butternut Squash.
This recipe immediately appealed because I had leftover butternut squash purée in the refrigerator and some kale that was almost as old as I am! I thought I would use the puréed squash as a bed for the farro. However, after tasting the farro, I decided the squash would be better on the side. The farro was delightful in its own right. All I thought it needed was a little crunch. So I quickly toasted some slivered almonds and added them along with the fresh parsley just before serving. The result was a wonderful and healthy new whole grain side dish.
I love it when the stars are in alignment and dishes work out as planned. Just don’t ask me about the other recipe I tried yesterday. It sounded good at the time, but the reality was less than stellar. I love maple flavored sausage links, but they are expensive and contain ingredients (corn syrup and MSG) that I am trying very hard to eliminate from our diet. So I thought I would try my hand at making a maple flavored breakfast sausage. Does the term “stinko” mean anything to you? But I’m not going to let one little defeat get the best of me. Don’t hold your breath, but I am going to continue working on this recipe, because I know I am not alone in my love of maple syrup sausage links. Wish me luck!
In the mean time, put maple flavored pork out of your mind and think healthy. Give this recipe a try!
- 1 c. whole grain Einka farro* (I use Bluebird Grain Farms brand Organic Whole Grain Einka Farro)
- 2½ c. water
- ¼ tsp. kosher salt
- 2 c. ¼-inch sliced kale
- 1 T. sherry vinegar
- 2 T. extra virgin olive oil, divided
- kosher salt
- freshly ground black pepper
- ¼ c. minced shallot
- 1½ tsp. finely chopped fresh sage
- 1 garlic clove, minced
- 3 T. dry white wine
- 1/3 c. toasted slivered almonds
- 2 T. chopped Italian parsley
In a medium sized covered saucepan, add the farro, water, and ¼ teaspoon salt; bring to a boil. Reduce heat, cover, and simmer over moderate heat until farro is tender, about 25 minutes. When done, add the kale, cover and remove from heat; let stand until the kale is wilted, about 5 minutes. Drain well and pour back into the pan. Add the vinegar and 1 tablespoon of the oil; season with salt and pepper and toss. Cover and set aside.
Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the shallots and a pinch of salt and cook over moderately high heat until shallot is translucent, about 3 to 4 minutes. Add the sage and cook for 1 minute. Add the garlic and cook another minute, stirring, for 1 minute. Add the wine and simmer, stirring, until evaporated. Scrape the shallot and garlic into the pan with the farro and stir to combine. Adjust seasoning. When ready to serve, stir in the toasted almonds and parsley.
Serve warm or at room temperature.
*You can substitute Emmer Farro for Einka Farro. Use the following cooking instructions if you make the substitution:
Place the water, emmer farro, and a pinch of kosher salt in a covered pan. Place on high heat and bring to a boil. Boil for 5 minutes, stirring frequently. Reduce heat, cover and simmer for about 35 minutes or until berries are plump and chewy. When the farro is done, add the kale, cover and remove from heat; let stand until the kale is wilted, about 5 minutes. Drain well and pour back into the pan. Continue recipe as written above.