• 2 tbsp olive oil

  • 1 large yellow onion, diced

  • 1/2 cup uncooked farro

  • 1/2 pint kale

  • 1/2 pint parsnip, peeled and

  • 1/4-inch diced

  • 1/2 pint roasted red and yellow beets, peeled and 1/4-inch diced

  • 2 cups vegetable stock

  • 1 cup cooked heirloom beans

  • Salt and pepper

  • 1 tbsp unsalted butter

  • 4 ounces ricotta

  • Freshly snipped herbs


  1. In a large, deep sauté pan, heat half the olive oil over medium-high heat and when hot, cook the onions for 4 to 5 minutes or until softened but not browned. Add the farro and sauté for 2 to 3 minutes.

  2. Pour the stock into the sauté pan and stir the farro and onions frequently for the next 40 to 45 minutes, until farro is tender and stock evaporated. Add more stock if needed during cooking to keep the farro moist.

  3. In another large sauté pan, heat the remaining olive oil and when hot, sauté kale, parsnip and beets and cook for 10 to 12 minutes or until the vegetables soft. Stir the ricotta until smooth and add to the farro and the cooked beans and toss with the vegetables to mix. Add the butter and stir until melted and the beans are hot. Season to taste with salt and pepper.

  4. Spoon the farro onto each of 4 plates and garnish each with freshly snipped herbs. Serves 4.