Sautéed Farro with Kale and Sun-dried Tomatoes

Ingredients: 1 pkg (225 g) PC Blue Menu Italian Farro Precooked Spelt

2 tbsp (25 ml) extra virgin olive oil 1 cup (250 ml) finely diced white onion

1 tbsp (15 ml) minced garlic

1 tsp (5 ml) PC Black Label Harissa Spice Blend Moroccan Seasoning 4 cups (1 L) stemmed and thinly sliced kale

Grated rind of 1 lemon

2 tbsp (25 ml) fresh lemon juice

6 PC Splendido Sun-dried Tomatoes in Seasoned Oil, drained and sliced 1/4 cup (50 ml) sliced almonds, toasted Directions: 1. In large saucepan, bring 8 cups (2 L) water to a boil over high heat. Stir in farro. Return to a boil; reduce heat to medium-high. Cook, uncovered, for 10 minutes. Drain; set aside.

2. In large nonstick frying pan, heat oil over medium-high heat. Add onion; sauté for 3 minutes. Add garlic, spice blend and kale. Continue to sauté, stirring, for about 3 minutes or until kale is wilted.

3. Stir in farro, lemon rind, lemon juice, sun-dried tomatoes and all but 1 tbsp (15 ml) of the almonds; cook for 1 minute, stirring, or until heated through. Transfer to serving bowl; sprinkle with remaining almonds. Makes 6 servings

Per Serving: Calories 240 Cal, Fat 9 g, Saturated Fat 1 g, Sodium 300 mg, Carbohydrate 36 g, Fibre 4 g, Protein 6g

Recipe source: pc.ca