Farro Grain Bowl w/ Beans and Kale
Yield: 4 servings
  • 1 cup farro or barley
  • 1 cup dried kidney beans
  • 1 bunch kale
  1. Soak beans overnight. If using Rancho Gordo beans, reserve the liquid when draining.
  2. Add grain to a pot or rice cooker and the amount of liquid specified on packaging - using some of the bean liquid in addition to stock or water.
  3. Add the beans, an additional 1 cup of water, and a generous amount of salt. Bring this to a boil and simmer for 30-45 minutes, or until the beans are tender and the grains are cooked but still al dente.
  4. Remove from heat, add the chopped kale, cover and let sit 5 minutes to steam the kale. Season with salt and pepper.
  5. Top with roasted tomatoes and a poached egg if desired.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/farro-grain-bowls-for-any-meal/