Farro with Green Chard and Walnuts

Today is the first official day of my clean eating challenge. For breakfast I had oatmeal and strawberries. I cheated at lunch because I was gone for the day unexpectedly and I packed a pbj on wheat at the last minute, which I ate in the car. But I was back on track at supper. I made a simple supper of Farro with green chard and toasted walnuts. I used a quicker cooking Farro and it was ready in about 20 minutes. It sounds plain, but was actually very tasty. Although it would have been better with the homemade bread I haven’t made yet.

Farro with Green Chard and Toasted Walnuts

1/2 cup uncooked farro (I used a quick cooking variety)
1 1/2  cup vegetable broth or water (for the farro), plus 1/2 cup vegetable broth or water (for the chard)
7 or 8 large fronds of green chard
Pinch of crushed red pepper
Olive Oil
Handful or two of walnuts (about 10 walnuts)
Salt & pepper

1)  Add the farro to a small kettle. Heat on medium-high heat for a couple of minutes to toast slightly. Add the broth or water. Continue cooking on medium-high heat for about 5 minutes. Bring to a boil, then reduce heat and simmer, covered, for about 15 minutes. Remove from heat and let it set for about 10 minutes. (Reminder: this recipe is with the quicker cooking farro. Alter the cooking time, as needed)

3)  In a large skillet or pan, add the walnuts and toast on medium-high heat for about 5 minutes, stirring a few times. Remove.

4)  Using the same pan you used for the walnuts, add a couple tbsp. of olive oil, and the stems of the green chard, chopped. Saute about 5 minutes on medium-high heat. Then add the rest of the greens, roughly chopped. Add the remaining broth or water. Add the crushed red pepper. Reduce heat and simmer for about another 10 minutes.

5) Serve the greens over the farro. Top with the walnuts.

Two servings.