Here's a quick, healthy, flavorful dinner for a weeknight. Or anytime, really. But it works well when you're tired and lazy and pressed for time, aka the way I am most weeknights despite the fact that I do 80% of my work from home.
There's some debate over the gluten content of farro; supposedly it's not 100% gluten-free, but it has a lower gluten content than other grains. Luckily, eating it didn't see to affect me in a negative way. I really like the texture of farro as an alternative to quinoa and rice. And it tastes delicious paired with the bold, salty kalamata olives!
Farro With Chard, Cannellini Beans and Kalamata Olives
total time: about 20 minutes
total hands on time: 10 minutes
What you'll need:
1 can cannellini beans, drained
glug of olive oil
garlic to taste
4 tbsps white wine
4-6 large chard leaves (chopped)
1 cup cooked farro
1/4 cup kalamata olives, diced (or just cut up is fine too)
What you'll do:
1. Cook the farro. I used this method, but it only took about 20 minutes.
2. In a large frying pan, saute a bit of olive oil with some fresh garlic.
3. Add the beans and saute them for about 3 minutes.
4. Add the chard leaves and saute for a minute. Add the wine.
5. When the chard is wilted, add in the chopped olives and cook for just a minute or two.
6. Combine farro and vegetable mixture in a large bowl; toss with more olive oil.