Cheesy Italian Style Farro & Red Rice Roasted Kale

#plattedpics, #ChasingNirvanaYoga

#plattedpics, #ChasingNirvanaYoga

What you'll need:

  • Kale
  • Parsley
  • 1 Lemon
  • 1 red onion
  • 2 cloves garlic
  • 1/4 t. crushed red pepper
  • 1 T. balsamic vinegar
  • 1 package farro & red rice
  • 1 T. grated pecorino cheese
  • 2 T. crumbled ricotta salata cheese

Prep Directions:

  1. Preheat oven to 450
  2. Rinse and dry all veggies
  3. Cut Veggies:
  • Remove kale leaves from stem and cut crosswise and spread out on baking sheet
  • Cut lemon in half
  • Cut onion in half and thinly slice

Cooking Direction:

  1. Zest lemon over kale, sprinkle with salt, pepper and 1 T. olive oil and toss. Spread kale back out on baking sheet. 
  2. In a skillet, add 1 T. olive oil, when oil is simmering add sliced onion and crushed red pepper. Stir until soft. Add pressed garlic and cook another minute. Add balsamic vinegar and cook until reduced.
  3. When oven is preheated, place baking sheet with kale in oven. Cook about 6 minutes or until crispy. Keep a close eye as not to overcook
  4. Add farro & rice mix to skillet with onions and cook for 5 minutes. Squeeze the lemon juice into mix and season with salt and pepper. Remove from heat and add parsley & pecorino cheese.
  5. Plate rice mixture, add kale and top with ricotta cheese

Serves: 2

Cook Time: 20-10Min

Calories: 450 per serving

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