Celery and Kale Farro Pilaf

Ingredients

• 200 grams farro
• 3 pieces celery stalks
• 100 grams kale leaves
• 1 piece yellow onion
• 2 pieces garlic cloves
• 600 ml vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• to taste salt
• to taste black pepper

Cooking instructions

1. Prepare ingredients — Rinse farro under cold water. Wash and chop celery into small pieces and kale leaves into bite-sized pieces. Dice the onion and mince the garlic.
2. Sauté aromatics — In a large saucepan, heat olive oil over medium heat. Add diced onion and garlic and sauté until translucent and fragrant, about 3-4 minutes.
3. Cook celery and kale — Add chopped celery to the pan and cook for 4-5 minutes until slightly softened. Then add the chopped kale and cook until wilted, about 3 minutes.
4. Add farro and broth — Stir in the rinsed farro, then pour in the vegetable broth. Bring to a boil, then reduce heat to low and cover.
5. Simmer pilaf — Let the pilaf simmer gently for 25-30 minutes, or until the farro is tender and most of the broth is absorbed. Stir occasionally to prevent sticking.
6. Season and finish — Remove from heat. Stir in lemon juice, salt, and black pepper to taste. Fluff the pilaf with a fork before serving.