# Components:
→ Grains
01 - 1 cup farro, rinsed
02 - 1 cup low-sodium vegetable broth
03 - 1 1/2 cups low-sodium vegetable broth
→ Greens & Vegetables
04 - 2 tablespoons olive oil
05 - 1 medium yellow onion, finely chopped
06 - 2 cloves garlic, minced
07 - 5 ounces baby spinach, kale, or chard, roughly chopped
08 - 1/2 cup fresh parsley, chopped
09 - Zest of 1 lemon
→ Nuts & Garnish
10 - 1/3 cup sliced almonds
11 - 1/4 cup crumbled feta cheese (optional)
12 - Salt, to taste
13 - Freshly ground black pepper, to taste
# Directions:
01 - Combine rinsed farro with vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until tender and liquid is absorbed. Drain any excess liquid if necessary.
02 - Heat a large skillet over medium heat. Add sliced almonds and toast, stirring frequently, until golden and fragrant, about 2 to 3 minutes. Transfer to a small bowl.
03 - In the same skillet, heat olive oil over medium heat. Add finely chopped onion and cook until translucent, approximately 5 minutes. Stir in minced garlic and cook for an additional minute.
04 - Add roughly chopped greens to the skillet and cook, stirring, until just wilted, about 2 to 4 minutes.
05 - Stir in cooked farro, chopped parsley, and lemon zest. Season with salt and freshly ground black pepper to taste. Warm through for 1 to 2 minutes.
06 - Remove from heat. Sprinkle with toasted almonds and crumbled feta if using. Serve warm.
