Farrotto With Greens, Pinenuts And Currents

1. 1

   Preheat oven to 350.

2. 2

   Pour pinenuts in a shallow oven-proof pan and toast for about 6 minutes, or until they just turn golden. They can go from golden to black in a matter of minutes, so watch the time and zip them out of the oven when they're ready.

3. 3

   Heat olive oil in a generous stock pot over medium-high heat. Add minced garlic and crumbled pepper or pepper flakes. Stir for a few minutes or until garlic and pepper sizzle and become fragrant.

4. 4

   Toss in chopped greens by the handful. Stir until just wilted, about 4 to 5 minutes.

5. 5

   Remove greens to a separate bowl.

6. 6

   No need to wash the pot at this point, add farro directly to it. Stir for a couple of minutes, until farro toasts and gets a little luster from the residual oil.

7. 7

   Pour in vegetable broth or water. Stir and bring to a boil.

8. 8

   Cover, reduce heat to low and simmer farro for 30 minutes, or until most of the liquid is absorbed (farro will continue to soak up liquid as it cools). Farro will be thick and creamy with a risotto-esque consistency.

9. 9

   Stir in greens and currents, which will plump in the heat from the farro.

10. 10

    To serve, reserve 1 tablespoon pine nuts. Gently stir all the remaining pinenuts into the farro. Mound into a serving bowl or spoon onto individual plates. Sprinkle the last of the pinenuts on top for garnish.

11. 11

    Keeps several days, reheats beautifully.

* Per serving · 4 servings · Values may vary.

No additional tips available.