Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of
water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but
with a little bite / Drain thoroughly and pour immediately into bowl
with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top
along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped
kale that has been lightly dressed in a little more of the citrus dressing.
Remove ribs and stems from
kale / Cook in large pot of boiling salted
water, uncovered, just until tender, 5 to 8 minutes / Remove
kale from
water with tongs, chop and add to onions,
along with cooked lentils / Bring the
kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion,
kale mixture
along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top
with grated parmesan cheese and serve.