Pear & Kale Farro Bowl

Farro, an ancient grain long prized in Italian kitchens, lends a nutty chew to this bright lunch bowl. Lacinato kale and ripe pears meet toasted hazelnuts and feta for a fresh, seasonal contrast.

Serves 4 · 15 min prep · 22 min cook

Estimate for one serving

• 420 cal
• 12g protein
• 52g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1 1/4 cups pearled farro
• 1 bunch lacinato kale
• 2 ripe but firm pears
• 1 small shallot
• 1/3 cup toasted hazelnuts
• 3 oz crumbled feta
• 1/4 cup fresh parsley leaves
• 1 lemon
• 4 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 3/4 tsp salt
• 1/2 tsp black pepper
• pinch red pepper flakes

Instructions

1. 1Rinse the farro under cold water. Combine it with water and salt in a medium saucepan; bring to a boil.
2. 2Reduce heat to a gentle simmer, cover, and cook 18 to 22 minutes until the grains are tender with a pleasant chew. Drain any excess liquid and fluff with a fork.
3. 3While the farro cooks, strip the kale leaves from the tough stems and tear into bite-size pieces. Place in a large bowl.
4. 4Massage the kale with a drizzle of olive oil and salt for 1 to 2 minutes until the leaves darken and soften.
5. 5Halve and core the pears, then slice them into thin wedges. Finely mince the shallot and roughly chop the hazelnuts and parsley.
6. 6Zest the lemon, then juice it. In a small jar shake together the lemon juice, lemon zest, remaining olive oil, Dijon, honey, salt, pepper, and red pepper flakes to make a bright dressing.
7. 7Add the warm farro to the massaged kale and toss so the residual heat further softens the greens.
8. 8Fold in the pear slices, minced shallot, and most of the parsley. Pour over most of the dressing and toss gently to coat.
9. 9Divide among four bowls. Top each with crumbled feta, toasted hazelnuts, remaining parsley, and an extra spoonful of dressing.
10. 10Serve at room temperature or slightly warm; the bowl holds well for packed lunches.