submitted by Earl Arrowood – Professor, BCCC Culinary Arts & Chef Apprenticeship Programs Coordinator
A full flavored side dish OR complete meal (if you wish) for a springtime bowlful of “sitting-on- the – porch” goodness.
*1 quart chicken stock or hearty vegetable stock
*1 each 14 1/2 ounces (1 can) fire-roasted tomatoes
*1cup farro, rinsed in cold water (or kamut)
*2 cups coarsely chopped vidalia onion
*1 cup washed medium carrots, halved lengthwise and medium sliced crosswise ( no need to peel)
*1 cup coarsely chopped washed celery
*4 cloves garlic, crushed
*1/2 tsp. dry crushed red pepper flakes
*1/4 tsp. Kosher salt
*4 cups coarsely chopped washed fresh green kale or Swiss chard ( ribs included)
*1 each – 15 ounce can cannellini beans (white kidney beans), drained ( no need to rinse off )
*3 tbs. fresh lemon juice
*Top finish garnishing- 1/2 cup crumbled feta cheese (approx. 2 ounces) – chopped fresh parsley and basil
A few grinds of fresh pepper
*In a 3 1/2- or 4-quart slow cooker combine stock, tomatoes, farro, onion, carrots, celery, garlic, crushed red pepper, and salt.
*Cover and cook on high-heat setting for approx. 2 hours or until farro is tender but “al dente.”
*Stir in chopped kale, beans, and lemon juice. Cover and cook for approx. 1 hour more.
*When ready to serve… sprinkle each serving with cheese, parsley and basil. Grind some pepper on and serve with crusty toasted bread.