# Ingredient List:
→ Grains
01 - 1 cup pearled farro, rinsed
02 - 10 fl oz low-sodium vegetable broth
→ Greens & Vegetables
03 - 2 tablespoons extra-virgin olive oil
04 - 1 medium yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 5 ounces baby spinach, kale, or chard, roughly chopped
07 - ½ cup fresh parsley, chopped
08 - Zest of 1 lemon
→ Nuts & Garnish
09 - ⅓ cup sliced almonds
10 - ¼ cup crumbled feta cheese (optional)
11 - Freshly ground black pepper, to taste
12 - Salt, to taste
# Steps:
01 - Combine rinsed farro and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes until tender and most liquid is absorbed. Drain any excess liquid if necessary.
02 - While farro cooks, heat a large skillet over medium heat. Add sliced almonds and toast, stirring frequently, until golden and fragrant, about 2 to 3 minutes. Remove almonds and set aside.
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 baby greens to the skillet and cook, stirring occasionally, until just wilted, about 2 to 4 minutes.
05 - Stir in the cooked farro, parsley, and lemon zest. Season with salt and freshly ground black pepper to taste. Warm the mixture through for 1 to 2 minutes.
06 - Remove from heat, sprinkle with toasted almonds and crumbled feta if using. Serve warm.
