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Instructions. Place everything except the zucchini and sweet corn in the Instant Pot or pressure cooker. Set to high pressure for 20 minutes. Release the steam. Shred the chicken. Stir in the zucchini and sweet corn. Set to high pressure for another 5 minutes. Release the steam.

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Instructions. On Off. Bring the chicken broth and 1 cup of water to a boil in a small saucepan. Add the farro (or rice or whatever grain you're using), cover the pot, and reduce to a simmer for about 30 minutes or until all liquid is evaporated. While the farro is cooking, heat the olive oil over medium high heat.

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Add anchovy, smashing and stirring to dissolve into oil, then add farro. Fry the farro for 2 to 3 minutes, stirring constantly, until evenly toasted, lowering the heat if needed. (Note: if using a 12-inch skillet, add 1/4 cup additional stock in Step 2.) Add the stock, lemon zest, fennel, garlic, cherry tomatoes, salt, and chile flakes.

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Add the garlic and sauté for 2 minutes more, stirring occasionally. Simmer. Add the stock, farro, tomatoes, crushed red pepper flakes, a few twists of black pepper, and stir briefly to combine. Continue cooking until the mixture comes to a boil, then reduce heat to maintain a low simmer (approximately medium-low).

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One-Pot Farro with Tomatoes, Feta, Kale, and Chickpeas Print recipe Serves 3 Dietary Vegetarian Meal type Main Dish Website Adapted from Pinch Of Yum Ingredients 1/2 cup farro 1 1/2 Cups vegetable stock 1 can chickpeas (drained and rinsed) 1 Pint grape tomatoes (halved) 2 Cups kale (chopped) 1/2 cup feta (chopped) 1 cup tomato.

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If you want more of a kick, use hot Italian sausage or add a large pinch of red pepper flakes during the sauteing portion of cooking. Want meat but not sausage? Substitute a pound of ground beef.

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Recipe: http://pinchofyum.com/asiago-white-beans-with-farro-kale-tomatoesThis one pot wonder (made in a rice cooker!) is a colorful and healthy combination o.

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Set a medium saucepan over medium heat. Add in the olive oil. When hot, add in the farro and cook for 1 minute, stirring frequently. Add in the water and broth. Turn up the heat and bring to a boil. Cover, reduce the heat and let simmer for about 30 to 35 minutes, until the farro is tender but still slightly chewy.

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Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally.

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2 cloves garlic, thinly sliced. 10 ounces grape or cherry tomatoes, halved. 1 cup farro. 1/4 cup olive oil (optional, but makes it a bit more luscious) 2 cups water. 1 teaspoon salt. Chicken, meatballs, or a fried egg. Half an onion, thinly sliced. A few stalks of kale, stems removed, chopped into small pieces (about 2 cups)

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3 tablespoons extra-virgin olive oil; 1 pound sweet Italian sausage (pork or turkey), casings removed; 1 large yellow onion (12 ounces), finely chopped

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Place farro in a medium saucepan and add the stock. (It should cover the farro.) Bring to a boil over medium-high heat. Then reduce heat to medium-low and simmer for 30 minutes. Once the farro is cooked and chewy, drain off any excess liquid. Add remaining ingredients, and stir to combine.

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Instructions. Cook farro as per package instructions. Add one veggie bouillon cube to the water. Slice cherry tomatoes in half and add to a large salad bowl. Roughly chop freshly washed spinach and add to the salad bowl. Mince red onion and add to the salad bowl. Add walnuts to the salad bowl. Using a vegetable peeler, shave thin slices of.

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Season with salt and pepper, to taste. Add the white beans and torn kale leaves, and continue to simmer until warmed through, about 3-5 minutes. If using a more delicate green, such as spinach, add right before serving. Serve warm with crusty bread. Enjoy!!

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Instructions. Place the farro in a rice cooker with the broth. Start the rice cooker, or if you don't have a rice cooker, just cook it in a small pan on the stove according to package directions. (Farro takes a minimum of 30 minutes to cook so I always use the brown rice setting on the rice cooker.

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Let farro cool for at least 15 minutes, or until at room temperature. In a small bowl or mason jar, whisk together olive oil, lemon juice, shallot and a pinch of salt and pepper. Let sit for 10 minutes. Meanwhile, add the cooked farro, arugula, 1/4 cup pistachios, preserved lemon and chives to a large salad bowl. Toss with the dressing.