This recipe for Asiago White Beans with Farro, Kale, and Tomatoes is a healthy one-pot recipe that can be made in the rice cooker!
30 min
Serves
3
Easy
Italian
Vegetarian
Ingredients
- 1/2 cup uncooked farro (usually found in the health foods or dry rice and beans section of the grocery store)
- 1 1/2 cups vegetable or chicken broth
- 1 cup (240ml) canned white beans, rinsed and drained
- 1 cup (240ml) halved grape tomatoes
- 2 cups (480ml) baby kale or spinach
- 1/2 cup Asiago or Parmesan cheese
- 1 cup (240ml) tomato sauce (I am loving DeLallo Tomato Basil – no added sugar!)
- salt and pepper to taste
Preparation
Not specified
Cooking
- Place the farro in a rice cooker with the broth.
- Start the rice cooker, or if you don’t have a rice cooker, just cook it in a small pan on the stove according to package directions.
- (Farro takes a minimum of 30 minutes to cook so I always use the brown rice setting on the rice cooker.
- Soaking it overnight does speed up the cook time, but I never think ahead to do that and it always turns out just fine as long as you cook it long enough to be soft and chewy.).
- Add the white beans, grape tomatoes, kale, Asiago, and tomato sauce directly into the rice cooker or the pot on the stove.
- Stir it all up, season with additional salt and pepper and maybe a snip of fresh herbs, and you’re done.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
