# Required Ingredients:
→ Grains
01 - 1 cup farro, rinsed
02 - 2 1/2 cups low-sodium vegetable broth
→ Greens & Vegetables
03 - 2 tablespoons olive oil
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 5 ounces baby spinach, kale, or chard, roughly chopped
07 - 1/2 cup fresh parsley, chopped
08 - Zest of 1 lemon
→ Nuts & Garnish
09 - 1/3 cup sliced almonds
10 - 1/4 cup crumbled feta cheese (optional)
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
# Preparation Steps:
01 - In a medium saucepan, combine rinsed farro and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 25 to 30 minutes until tender and liquid is absorbed. Drain any excess liquid if necessary.
02 - Meanwhile, 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 - Using the same skillet, warm olive oil over medium heat. Add finely chopped onion and cook until translucent, approximately 5 minutes. Stir in minced garlic and cook for 1 additional minute.
04 - Add roughly chopped greens to the skillet and cook, stirring, until just wilted, about 2 to 4 minutes.
05 - Stir in the 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 cheese if desired. Serve warm.
