# Components:
→ Grains
01 - 1 cup farro, rinsed
02 - 2 1/2 cups low-sodium vegetable broth
→ Greens & Vegetables
03 - 2 tablespoons olive oil
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 5 oz baby spinach, kale, or chard, roughly chopped
07 - 1/2 cup fresh parsley, chopped
08 - Zest of 1 lemon
→ Nuts & Garnish
09 - 1/3 cup sliced almonds
10 - 1/4 cup crumbled feta cheese (optional)
11 - Freshly ground black pepper, to taste
12 - Salt, to taste
# Directions:
01 - Combine farro and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes until tender and liquid is absorbed. Drain any excess liquid if present.
02 - While farro cooks, heat a large skillet over medium heat. Add sliced almonds and toast, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer almonds to a small bowl.
03 - In the same skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, approximately 5 minutes. Stir in minced garlic and cook for an additional minute.
04 - Add the chopped greens to the skillet and cook, stirring, until just wilted, about 2–4 minutes.
05 - Stir cooked farro, chopped parsley, and lemon zest into the greens. Season with salt and freshly ground black pepper to taste. Warm through for 1–2 minutes.
06 - Remove from heat and sprinkle with toasted almonds and crumbled feta cheese if using. Serve warm.
